Double Chocolate Pancakes

Cooking Instructions

Into small bowl, sift flour, sugar, cocoa powder, baking powder, and salt. Add chocolate chips. With spoon, blend well.

In small saucepan over low heat, combine milk and butter bits. Stir often just until butter is melted; milk should be warm but must not be hot. Remove from heat. With fork, beat egg to combine; gradually beat in milk-butter mixture. All at once, add liquid mixture to dry ingredients. Stir just until combined.

Heat griddle (preferably nonstick) over medium heat until a few drops of water scattered on it move around rapidly before evaporating. Drop pancake batter onto heated griddle by rounded tablespoons (not measuring tablespoons), spreading batter slightly as you do so. Leave room between pancakes, as they will expand somewhat during cooking. Cook only two pancakes in first batch. These two will give you some indication of timing and whether your heat is too high or too low.

Watch pancakes carefully. As they cook, they will puff up and become full of bubbles. When done, edges will appear set, and bubbles that break on surface will no longer fill in with batter. This should take anywhere from 1-1/2 to 2-1/2 minutes on the first side. Flip pancakes over; cook until lightly browned on second side, about 45 seconds to 1-1/2 minutes. Do not burn. Keep pancakes that are done on heatproof plate in preheated 200 degree F oven until all have been cooked.

Serve pancakes hot, with butter or slightly softened vanilla ice cream/warmed hot fudge topping/sliced fresh strawberries