Chocolate and cinnamon pancakes
(from quack’s recipe box)
To either batter: 1/4 cup chocolate chips (mini is best), cinnamon chips, dried cranberries, or coarsely chopped toasted walnuts. You can also add 1 tsp vanilla to each batter, a pinch of cayenne, or 1 tsp orange zest. Use all at once at your own risk.
Source: bakingbites.com
Categories: breakfast
Ingredients
- [CINNAMON PANCAKES]
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp white sugar
- 1 tsp cinnamon
- 1 cup milk
- 1 egg
- 1 tbsp butter, melted (optional)
- [CHOCOLATE PANCAKES]
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp white sugar
- 2 tbsp unsweetened cocoa powder
- 1 cup milk
- 1 egg
- 1 tbsp butter, melted (optional)
Directions
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Using one bowl for each batter (the method is the same), whisk together flour, baking powder, salt, and sugar. Sift in cocoa / stir in cinnamon.
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In a separate bowl, whisk together milk, egg, and butter (if using). Pour wet ingredients into dry ingredients and stir until well combined, with only a few lumps. Stir in any additions, if using.
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Heat a griddle or nonstick pan over medium / high heat. Drop batter to form 3-inch pancakes. Cook for about 2 minutes, until pancake bubbles and looks slightly dry around the edges. Flip and cook until golden brown. If you make the chocolate and cinnamon pancakes at the same time, you will be able to judge the done-ness of the chocolate by the color of the cinnamon.
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Serve immediately with maple syrup.
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Each batch makes about twelve 3-inch pancakes.