Chocolate Chocolate Chip Pancakes

Pancake Prep

Preheat a griddle or large frying pan.

Whisk together in a large bowl:

1 cup all-purpose flour
½ cup sugar
⅓ cup unsweetened cocoa, sifted
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Whisk together in another bowl:

1 ¼ cups milk
4 tablespoons (½ stick) unsalted butter, melted
2 large egg yolks
1 ½ teaspoons vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing until just combined.

Stir in:

¾ cup miniature semisweet chocolate chips or finely chopped semisweet or bittersweet chocolate

Beat until the peaks are stiff but not dry.
Fold into the batter:

2 large egg whites

Cooking Method

Spoon ¼ cup batter on the griddle for each pancake, nudging the batter into rounds. 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-degree oven while you finish cooking the rest.

Serve with sweetened whipped cream or crème fraîsche and chocolate sauce.

Recipe Credit: The Joy of Cooking

About Author

Kimberly Toms is a freelance writer, filmmaker, habitual road tripper and lover of all things travel. Life as a digital marketing and eCommerce consultant has allowed for pursuit of these poorly paying arts and hobbies, while life beyond the office continually beckoned to "get yer ass back on the road and into the wilderness." The wilderness is most often where you can find her. Check out more of Kimberly's work: Roulez Media | Escaping Fed | A Documentary Film | Hero Film Festival & Awards | Find her on: Facebook | Twitter | Instagram | LinkedIn | YouTube | Pinterest

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