Chocolate pancakes

Guess who woke up at 430am in search of food a few days back? Dinner the previous night was a hazelnut latte at coffee bean, which i didn’t enjoy 😦 I am a true blue Starbucks fan, nothing beats a green tea frappe! Because I had so much time before school started, I decided to do chocolate pancakes. They were supposed to come with chocolate chips and sauce, but because it was breakfast, I left those out.

The texture and flavour were pretty good, but something was missing. Maybe they would have tasted better with bananas, but the batter started getting moldy by the third day before I could make a second batch. The verdict? Plain buttermilk pancakes are still the best!

Triple Chocolate Pancakes adapted from here

  • 2 large eggs
  • 1 cup milk
  • 1-1/2 tablespoons cooking oil
  • 1-1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • Cooking oil, butter or margarine
  • Chocolate sauce or hot fudge sauce
  1. In a medium bowl, whisk eggs until blended. Add milk and oil; whisk to combine.
  2. In a small bowl, stir together flour, sugar, baking powder, cocoa and salt until blended. Stir in chocolate chips.
  3. Add dry ingredients to liquid ingredients; whisk just until combined. There should be some lumps in the batter.
  4. Heat frying pan or griddle over medium heat (adding a small amount of oil to grease surface if using a nonstick pan) until a few drops of water scattered over surface sizzle and evaporate. Drop about 1/4 cup pancake batter per pancake onto pan, spreading batter slightly.
  5. Pancakes are ready to flip when the edges appear set and the top is full of bubbles; this will take about 1-1/2 to 2 minutes. Flip pancakes and cook second side until lightly browned, about 45 seconds to 1 minute.
  6. As pancakes cook, serve them immediately or keep them warm in a 200F oven. Continue cooking remaining batter.
  7. Serve pancakes with chocolate or hot fudge sauce.
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