Double Chocolate Brownie Pancakes with Colette London

1 cup white whole wheat or all-purpose flour
¼ cup cocoa powder
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 tablespoons grapeseed or canola oil
1 teaspoon vanilla extract
1/3 cup chocolate chips

In a medium bowl, whisk together flour, cocoa powder, sugar, cornstarch, baking powder, baking soda, and salt. Set aside.

In a small bowl, whisk together buttermilk, oil, and vanilla. Pour liquid ingredients into dry ingredients; stir with a wooden spoon just until batter is combined (a few lumps should remain). Do not over mix. Let batter rest for 10 minutes.

When batter is almost ready, place skillet or griddle over medium heat (it’s hot enough when a few drops of water dance on the surface). Ladle or scoop approximately 1/3 cup of pancake batter onto pan for each pancake. Lightly smooth into a circle, then sprinkle on a few chocolate chips. Carefully press each chocolate chip into the pancake batter until each chip is almost submerged (this helps to prevent scorching the chocolate when the pancakes are flipped).

Cook pancakes on the first side until large bubbles appear, approximately 3 minutes. Flip with large, wide spatula; cook on second side until done, 2 minutes longer. Repeat until batter is gone, then serve pancakes with your choice of toppings.

Notes from “chocolate whisperer” Hayden Mundy Moore
White whole wheat flour has a mild flavor and makes these pancakes (a little bit) healthier. If you don’t have it, all-purpose flour is fine. For faster pancakes, try using an ice cream scoop to ladle the batter onto the pan. For extra decadence, try serving these pancakes with chocolate butter (you can find the recipe in Criminal Confections), plus maple syrup or caramel sauce and whipped cream!


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