Tuesday, February 1, 2011

Blizzard Food: Whole Wheat Chocolate Chip Pancakes

2011 so far is all about snow days. We are supposedly in the middle of a blizzard today, but so far all we've had is 24 hours of freezing rain and sleet. I think I'd prefer the powdery stuff instead.

Still, it makes for good opportunities for big family breakfasts. Today, my 3-year old requested chocolate pancakes. Yes, I take his suggestions. Frequently. Helps that the kid and I have similar taste buds in breakfast food.

This one is a variation of my basic pancake recipe.

Substitute 1/2 whole wheat flour for the all-purpose flour in the recipe (for one batch, that's 1/2 cup whole wheat, 1/2 cup all-purpose).

Pour batter onto your frying pan or griddle, and sprinkle the chocolate chips onto the cooking pancakes. Don't try to add them to the batter ahead of time or they all sink to the bottom and only your last pancake has any chips.

It's also a good idea to gently tap down the chocolate chips into the cooking batter and don't let them sit on top of the pancake. Otherwise, when you flip them, the chocolate will melt all over the griddle.

If you want to get fancy, serve these with sweetened whipped cream (done by hand or from a can) and chocolate syrup, or with a fruit syrup.

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