Double Chocolate Pancakes

IMG_3977It’s only Thursday but it already feels like its the weekend for me! Winter break has officially started for me and I’m planning on making the most of every minute I get to spend back home. I got back into the city late yesterday afternoon and spent the night eating great food surrounded by old and new friends. It was a perfect night! My friend Nina planned out an amazing vegetarian dinner that finished off with these gorgeous baked apples and cocoa puff pastry cigars, I wish I had taken a picture of it all to show you. I have a feeling I’ll be trying out some sort of baked apple sometime in the near future.

I feel like I’ve said this before but pancakes are a perfect breakfast treat for a lazy morning. I love trying out different pancake recipes (like these single lady banana chocolate chip pancakes or lemon poppyseed pancakes to name a few), so I was excited to try out these double chocolate pancakes. Cocoa powder + chocolate chips = double chocolate. Simple math! I enjoyed my pancakes with a drizzle of maple syrup, yum!


Double Chocolate Pancakes
Yield:  about 8 pancakes

1 1/3 cups all purpose flour
1/3 cup plus 1 tablespoon cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled
3/4 cup whole milk, at room temperature

 Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk the eggs, butter and milk together. Pour the wet ingredients over the dry, and gently mix just until combined – the batter will be somewhat lumpy and thick.

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Spread it into roughly a 4-inch circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

Rachel Cooks

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