It’s a BFD! Double Chocolate Pancakes

Have you ever had a taste for pancakes after the sun goes down? Perhaps wanted a scrambler under the light of the moon? Then you are going to love BREAKFAST FOR DINNER! This is like a theme of meals I make where the entree for dinner is breakfast food. This time, we have double chocolate buttermilk pancakes. Don’t worry, it’s healthier than it sounds 😀

Now, I am not a recipe person- typically, I am a ratio person. If you know the ratio of dry to liquid ingredients in a recipe, you can scale it any way you like! Pancakes, like any flour recipe, are especially delicate. A little bit off, and they don’t rise, and then nobody has fun and everyone feels bad. So! Here is an atypical measured recipe for you folks:

1 1/2 cups flour

2 tbs sugar and cocoa powder

1 tsp baking soda

2 tsp baking powder

1 cup yogurt (make it greek honey flavored! It’s fat free and rich in protein. Optionally, use a half pint carton of buttermilk instead)

1 egg

1/4 cup olive oil

7 chocolate chips, to make this face 🙂

If there are bubbles all over the pancake, it’ll flip cleanly.

For the professional refresher course, to make a pancake, heat a skillet with a thin coating of canola oil (or Pam), until it’s hot enough that the batter sizzles when it pours. When the cake is covered with bubbles, flip it over and wait about thirty seconds. Voila! Perfect pancakes, every time. This recipe makes 6 pancakes, which is just enough for dinner for two.

Flawless victory!

Personally, I only dress up one cake in chips, beacause a little goes a long way. Put that pretty fellow on top for bonus points! Serve with decaf ice coffee or orange juice cocktails, 2 plus scrambled eggs.

Coat with syrup, serve with scrambled eggs and hash browns.

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