I must get the desire to have chocolate at breakfast from my daughter. For her anytime is chocolate time and breakfast is no exceptions. To my eternal surprise she actually ate these pancakes. Not bad for a picky four-year-old!
Lately, I’ve been trying out different recipes for American Style pancakes. Not quite the same, but something like our South African Flapjacks. Earlier today while planning tomorrow’s meals I considered making pancakes. ”C” is somewhat of an aficionado which left me hesitant to reproduce her favorite recipe. Instead, I did a little bit of reading and created this recipe. It’s based on “C’s” but I opted for a not so sweet chocolate version.
They are particularly good with a dollop of Nutella and maple syrup.
Fluffy Chocolate Pancakes
- 1 cup milk room temperature
- 2 tablespoon of melted butter
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup flour
- 1/2 cup cocoa
- 1/4 cup brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
Sift the dry ingredients together at least twice.
Whisk the milk, melted butter and egg together. Combine the wet and dry ingredients carefully, without over-mixing. As with many other recipes that you may have read, the mixture should still be a little lumpy, but without flour pockets.
Leave for at least ten minutes. This will allow the baking powder and bicarbonate of soda to get to work.
Pour tablespoons of batter into a heated pan that you have prepared with non-stick spray.
The pancakes will be ready to turn over once bubbles start appearing – approximately two minutes depending on the heat of your pan. Cook on the other side for two minutes and transfer to your plate.
Makes 12 medium pancakes.