Chocolate Pancakes



  • 1 cup milk
  • 1 egg
  • 2 tablespoons butter, melted and slightly cooled
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup Dutch process cocoa powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Directions

    Lightly sweetened whipped cream, powdered sugar, chocolate chips, chocolate syrup, berries or any other desired garnish
    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. Spray with cooking spray. For each pancake, pour scant 1/3 cup batter onto griddle. For heart or other shaped pancakes, use a pancake mold or metal cookie cutter sprayed with cooking spray. Be sure to use tongs to remove the mold or cookie cutter as it will be hot. Cook 2-3 minutes on the first side or until several bubbles begin to surface. Carefully turn over pancake. Cook an additional 1-2 minutes or until pancakes are cooked through. Keep pancakes warm in a 200° oven. Garnish and serve as soon as the last pancake is finished.


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