Chocolate Chocolate-Chip Pancakes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 20 min |
| Source | The Joy of Cooking (pg 798) |
| Yield / serves | 4-6 servings |
| Rating | Very good, rich |
Ingredients
- 1 c all-purpose flour
- 1/2 c sugar
- 1/3 c unsweetened cocoa, sifted
- 2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 1/4 c milk
- 4 T (1/2 stick) unsalted butter, melted
- 2 large eggs, separated
- 1 1/2 t vanilla
- 3/4 c miniature semisweet chocolate chips or finely chopped semisweet or bittersweet chocolate
Preparation
Whisk together all the dry ingredients, except the chocolate chips, in a large bowl.
In a small bowl, whisk together the milk, melted butter, egg yolks and vanilla. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the chocolate chips.
Beat the egg whites in a bowl until the peaks are stiff, but not dry. Fold the egg whites into the batter.
Spoon 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds (if necessary). Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200°F oven while you finish cooking the rest.
Serve with sour cream, creme fraiche, chocolate sauce, raspberry sauce, strawberries, etc..
