Prep 10 mins
Cook 15 mins
You might be asking yourself, "Chocolate for breakfast? What!" The kids and I were in the mood to play mad scientist in the kitchen, and the end result was this delicious recipe. We took a basic pancake batter recipe and added cocoa powder and a little more sugar to balance out the bitter unsweetened cocoa. Then we added walnuts, white chocolate chips and semi-sweet chocolate chips to the freshly-poured pancake batter. Serve hot with warm maple syrup, and there you have it--chocolate for breakfast.
- 1 cup flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup cocoa powder, unsweetened
- 1 cup milk
- 2 tablespoons cooking oil
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup white chocolate chips
- 1⁄2 cup chocolate chips, semi-sweet
- 1⁄2 cup maple syrup (real, no imitation!)
- Preheat a large skillet or griddle to medium heat.
- In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
- In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
- Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
- Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
- Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
- Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
- Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
- Serve hot with butter and maple syrup.