Chocolate Pancakes

Two kinds of chocolate, berries, and whipped cream unite to make truly decadent pancakes.

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  • Makes: 18 servings
  • Start to Finish: 30 mins

Chocolate Pancakes

Directions

  1. In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in chocolate pieces.
  2. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are light brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. Top with whipped cream and, if desired, fresh berries.

From the Test Kitchen

*Tip:

To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Make-Ahead Directions:

Prepare as directed, except cool pancakes completely on wire racks. Layer pancakes between sheets of waxed paper in an airtight container; cover. Freeze for up to 2 months. To serve, preheat oven to 350 degrees F. Place frozen pancakes on an extra-large baking sheet. Bake about 10 minutes or until heated through. Serve as directed.

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Nutrition Facts (Chocolate Pancakes)

  • Per serving:
  • 119 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 23 mg chol. ,
  • 142 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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