No Nomsense: Chocolate pancakes

Pancakes are a staple of many a Saturday morning breakfast table. Traditionalists may swear by butter and maple syrup, but who could forget chocolate chip pancakes? The nutella craze has been strong recently, and plain pancakes with nutella are also magnificent. But what if chocolate chips in pancakes just isn’t enough? Or if hazelnuts aren’t your thing?

Enter chocolate-infused pancakes, the cure to all chocolate dilemmas. There’s chocolate in the pancake, but there’s still space for maple syrup and butter on the outside and blueberries inside. Chocolate pancakes also lend themselves to more options on the pancake art front. Keep some batter plain and two-toned pancake faces can now be elaborate four-toned masterpieces. Chocolate pancakes taste like brownies or chocolate cake, but in little breakfast pancake form. They’re delicious dipped in milk. Serve with sliced banana, strawberries, raspberries or blueberries. Or serve with whipped cream. For the super-chocolate lovers, add chocolate chips or smear with nutella, if you dare.

Beiser Family Pancakes

1 c flour
2 tsp baking powder
2 tbsp sugar
1 egg plus 1 egg per cup flour (2 eggs total. A double batch would take 3 eggs.)
2 tsp melted butter
approx. 1 cup milk

Combine flour, baking powder and sugar in a medium-sized bowl. Mix eggs, butter and ½ milk in a separate bowl. Add to flour mixture. Stir well. Add additional milk until batter is runny and is the consistency of very thin cake batter. (This takes some practice. It’s also the secret to good pancakes).  Heat griddle or non-stick pan so when water is dripped onto it the water droplets sizzle and evaporate quickly. Place about 1/3 cup of batter on pan. Flip when many small bubbles appear and pop, turning into little holes on the pancake (this will be more difficult to judge with chocolate pancakes because the underside will not change color as drastically as regular pancakes). Cook reverse side approximately 15 seconds. Serve immediately.

For Chocolate Pancakes:

Add 4 tbsp cocoa powder and 1 ½ tbsp sugar to flour mixture. Proceed as usual

For ½ batch chocolate (for households with picky eaters):

Make regular pancake batter and place half in another bowl. Sift 2 tbsp cocoa powder over batter and mix to reduce lumps. Add 2 ¼ tsp sugar.