When Erin visited over spring break, one of her food requests was chocolate waffles. Since I don’t own a waffle maker and am hesitant to crowd my teeny kitchen counters with once-in-a-while appliances, I said no.
We made chocolate pancakes instead.
The original recipe I tried was good, but not our favorite. Then I discovered this one, which turned out to be a real winner. I thought about making pancakes this morning– Gabe and I are recovering from last night’s seder– but I was just too tired. I ate leftover flourless chocolate cake instead… which is really not that different, right?
- 2 eggs
- 1 1/4 cups milk
- 3 Tbs. butter, melted
- 1 1/2 cups flour
- 1/4 cup cocoa
- 3/4 tsp. salt
- 2 tsp. baking powder
- 3 Tbs. sugar
Whisk together flour, cocoa, salt, baking powder, and sugar. Set aside. In a medium bowl, beat the eggs and milk until light and foamy. Stir in melted butter. Add in flour mixture and mix until just blended. It will be lumpy… no worries!
Drop by 1/4 cupfuls onto a griddle heated over medium heat. Bake until bubbles start to form. Flip and cook another 1-2 minutes. Serve with strawberries, raspberries, and homemade chocolate syrup. (For even more fun, stir a handful of chocolate chips into the batter or top with melted white chocolate.)
Source: Slightly adapted from Becky Bakes.