In our house, weekday breakfasts are typically composed of utilitarian fare like cold cereal, yogurt, or the occasional oatmeal. However, on weekends, we like to pull out all the stops and make things a little more interesting. We often find ourselves trying out various pancake recipes; buttermilk, cornmeal, buckwheat, etc. Then one day, we stumbled on this recipe for chocolate chocolate-chip pancakes and we were hooked.
These pancakes are thin and light (which is how I like them best) and just barely crispy around the edges. They are full of rich chocolately flavor courtesy of cocoa powder and chocolate chips but they aren’t too sweet. They are delicious topped with fresh fruit, especially strawberries or blueberries, maple syrup, dusted with powdered sugar, or eaten warm off the griddle.
If you are looking for something to make a weekend breakfast a little more special, definitely whip up these pancakes. With all of the chocolate, you really don’t need maple syrup, but if you want to pour it on we certainly won’t judge.
Chocolate Chip Pancakes
Adapted from The Joy of Cooking
1 cup all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups milk
4 tbls (1/2 stick) butter, melted
2 eggs, separated
1 1/2 tsp vanilla
3/4 cup mini chocolate chips
Using an electric mixer on high speed, beat the egg whites in a clean metal or glass bowl until they hold soft peaks.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, egg yolks, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will still be slightly lumpy and that is okay. You don’t want to over mix. Fold in the chocolate chips. Gently fold in the whipped egg whites.
Drop batter by 1/4 cup fulls onto pre-heated and lightly buttered griddle.
Serve warm. Makes about 18 4-inch pancakes