Spiced Chocolate PancakesPosted: April 22, 2012
Thinking about cake for breakfast has made me crave other kinds of sweets in the morning. Like chocolate. I am all for a chocolatey breakfast, though I guess I’ll try to disguise in it some way that is publically accepted.
So comes the chocolate pancake. That means I can snack on chocolatey goodness even after breakfast is over.
Not that I need an excuse to snack on chocolate. But if I get my chocolate via pancake form, I also get whatever nutrients pancakes have, which has to be more than plain chocolate. So it’s healthier, right?
Ah justification, my old friend. But seriously, it’s Sunday, the weekend is almost over, it’s raining, (well it is where I am) don’t you think you deserve chocolate pancakes? Well I think you do. And I threw in some spices for extra flavor. Because you deserve that too.
Spiced Chocolate Pancakes
Adapted from My Little Celebration
Makes 12-15 pancakes
1 cup milk
1 tsp lemon juice or white vinegar
1 cup all purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¼ cup + 2 Tbsp cocoa powder
1/2 tsp cinnamon
1/4-1/2 tsp cardamom or nutmeg
pinch of salt
2 Tbsp sugar
2 Tbsp unsweetened applesauce
2 Tbsp canola oil
1 ½ tsp vanilla extract
Mix the milk and vinegar or lemon juice in a small bowl and set aside to curdle, about 5 minutes. You just made your own buttermilk, yay! Mix the flour, baking powder, baking soda, cocoa powder, cinnamon, cardamom or nutmeg, sugar and salt together in a large bowl until combined. Add the curdled milk, oil, applesauce and vanilla. Mix with a wooden spoon until just combined. Heat a large, non-stick skillet over medium-low heat.
Drop 1/4 cup measures of the batter onto the pan. When bubbles start to peek through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm. Serve with your favorite toppings.