I’m always looking for new things to serve the boys for breakfast and I came across this recipe on the Internet.    If there’s one thing in our house that gets a unanimous thumbs up, it’s breakfast pancakes.    I usually make these pancakes for breakfast, but this morning I had some extra time before heading to Mass so I tried this new recipe.   As expected, the chocolate pancakes received four sets of thumbs-up!

On their own, the pancakes are not terribly sweet.  They sweeten up nicely with a fine dusting of powdered sugar, and that’s how the boys like them.   Two of the boys had butter and a little sugar on them and two had them with sugar only.   I think a little maple syrup would be a nice addition as well.    Next time I make these, I’m going to add an extra egg white and see what that does to them.   One of my sons is a poor eater so I’m always on the lookout for new ways to get extra protein into him.   I’ll let you know if the modification works. I think I’m going to use whole wheat flour next time as well. My boys aren’t big fans of whole wheat flour, but the chocolate in this recipe will cover it nicely.  I don’t think they’ll have any idea!

Chocolate Pancakes
Adapted from RecipeZaar #54002

1 cup milk
1 egg
2 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon vanilla extract
powdered sugar for dusting (~3 tablespoons or to taste)

In a small bowl, combine milk, egg and butter; whisk until blended.  In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.   Add milk mixture; whisk just until dry ingredients are moistened.   (Batter will be slightly lumpy.)

Heat griddle over medium heat until hot.    (When griddle is ready, drops of water will sizzle, then evaporate.)  For each pancake, pour a scant 1/4 cup batter onto griddle.  Cook 1-2 minutes or until batter is set around edges.   Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.  Repeat with remaining batter.  Sprinkle pancakes with powdered sugar; serve warm.

Yield:  ~10 pancakes