Three things you’ll learn from this post:
Okay, now we’ve learned that I can’t flip pancakes.
But they are still delicious, even though they are all weirdly folded and not shaped right. Really though, the taste is all that matters.
These would make a great Sunday morning breakfast, treat yourself before you start the week. You could also make these ahead of time, store them in the fridge or freezer, and then warm them up in the oven in the morning.
Adapted from Joy Of Cooking
Makes about 18 four-inch pancakes
Preheat and grease griddle or skillet.
In a large bowl, sift and whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, butter, egg yolks, and vanilla. Pour wet ingredients over dry ingredients and gently whisk them just until combined. Stir in chocolate chips.
In another bowl, beat egg whites until the peaks are stiff and fold them into the batter.
Spoon 1/4 cup batter onto the griddle for each pancake. Cook until the op of each pancake is speckled with bubbles and some bubbles have popped. Turn over and cook until underside is lightly browned.
Can be stored in the freezer and reheated in a warm oven or the toaster.
Photo Credit: ryansbakingblog.com