Monday, September 24, 2012

Double Chocolate Pancakes with Toasted Hazelnuts

Yield: 6 5-inch pancakes
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp espresso powder
  • 1/4 cup unsweetened cocoa powder
  • ½ tsp table salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted and cooled slightly
  • oil or butter to coat your griddle or skillet
  • 1/3 cup hazelnuts, toasted and chopped (optional)
  • 1/3 cup milk chocolate chips (for garnish, or you could put this inside of the batter)
1. Whisk flour, sugar, baking powder, baking soda, espresso powder, cocoa powder, chocolate chips (if using inside of the batter), and salt in medium bowl to combine.
2. Whisk milk, egg, vanilla, and melted butter until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined. Do not over mix.
3. Heat a nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, use a heat setting you're comfortable with or used to. I always set mine to medium-high for pancakes. Pour about 1/3 cup of batter onto skillet or griddle. Cook pancakes until large bubbles begin to appear and the edges of the pancakes start to set, 2 to 4 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 1/2 to 2 minutes longer. Don't over-flip the pancakes and don't press them down with your spatula, otherwise they'll toughen. Serve immediately.

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