Nutty Chocolate Chip Pancakes - mogity

Wednesday, November 15, 2017

Nutty Chocolate Chip Pancakes

Ingredients

  • 1 2/3cups all-purpose flour
  • 1/3cup unsweetened cocoa powder
  • 1/4cup sugar
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 1egg, lightly beaten
  • 2 1/4cups buttermilk or sour milk*
  • 3tablespoons vegetable oil
  • 1teaspoon vanilla
  • 1/2cup miniature semisweet chocolatepieces
  • 1/2cup toasted chopped walnuts
  • Whipped cream
  • Fresh raspberries or sliced strawberries(optional)
  • Directions

    1. In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts.
    2. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely.
    3. Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months.
    4. To serve, preheat oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries.

    From the Test Kitchen

    *

    To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

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