Chocolate Pancakes

Studentchef's Note:

Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen.

• Total Time: 29 mins
• Prep Time: 5 mins
• Cook Time: 24 mins

Ingredients:

Servings: 16

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ¼ cup unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 2 large eggs
• 1 cup skim milk or 1 cup 1% low-fat milk or 1 cup soymilk
• 2 tablespoons water
• 2 tablespoons canola oil
• ½ teaspoon pure vanilla extract
• ½ cup semi-sweet chocolate chips
• raspberries (optional) or strawberry (optional)
• vanilla yogurt (optional)

Directions:

1. In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. Mix well.
2. Add the eggs, milk, water oil, and vanilla. Whisk together, or process 8-10 seconds, or until smooth and blended. Using the rubber spatula, mix in the chocolate chips.
3. Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
4. Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
5. Cook for 2-3 minutes, or until bubbles appear on the top. Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.
6. Repeat with remaining batter. Because chocolate chips tend to sink to the bottom of the batter stir often. Serve pancakes warm with berries or yogurt.

Reviews

[Maito]

These were really good, very lightly sweet. I think next time I would try using more cocoa to increase the chocolate flavor. The batter is very thin, but they cook up fine. Served 2 people.

[Sydney Mike]

Very nice ~ I enjoyed these immensely! Followed the recipe AND used frozen berries, a mixture of blueberries, raspberries & marionberries ~ Great, great taste, especially with the chocolate! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's PAC]