Chocolate pancakes are a nice treat for breakfast or brunch. Serve them with warmed maple syrup or whipped honey.
- 1½ cups flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 egg
- 1 egg white
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 tablespoons butter or margarine
In medium bowl, combine flour, sugar, baking powder, baking soda, cocoa, and salt. In small bowl, combine oil, egg, egg white, buttermilk, and vanilla and beat until blended.
Add wet ingredients to dry ingredients and mix just until smooth, using an eggbeater or wire whisk. Let stand for 10 minutes.
Heat a large griddle or frying pan over medium heat. Grease the griddle with some of the butter.
Pour batter in ¼-cup portions onto griddle.
Cook until the sides look dry and bubbles begin to form and break on the surface, about 3–5 minutes. Turn and cook for 1–2 minutes on second side; serve immediately.
Fat: 11.05 grams
Saturated fat: 3.23 grams
Dietary fiber: 1.53 grams
Sodium: 177.18 mg
Cholesterol: 34.68 mg
Look for baking powder that uses phosphates, not aluminum, for your baking and cooking needs. This type has no harsh aftertaste. It's sold in large grocery and health-food stores. But make sure that the baking powder you buy is double-acting. This means that it reacts with liquid when first mixed with the batter to form CO 2 and forms more CO 2 when heated.