Rocky Road Pancakes
"You might be asking yourself, "Chocolate for breakfast? What!" The kids and I were in the mood to play mad scientist in the kitchen, and the end result was this delicious recipe. We took a basic pancake batter recipe and added cocoa powder and a little more sugar to balance out the bitter unsweetened cocoa. Then we added walnuts, white chocolate chips and semi-sweet chocolate chips to the freshly-poured pancake batter. Serve hot with warm maple syrup, and there you have it--chocolate for breakfast."
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
8 Pancakes
ingredients
- 1 cup flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup cocoa powder, unsweetened
- 1 cup milk
- 2 tablespoons cooking oil
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup white chocolate chips
- 1⁄2 cup chocolate chips, semi-sweet
- 1⁄2 cup maple syrup (real, no imitation!)
directions
- Preheat a large skillet or griddle to medium heat.
- In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
- In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
- Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
- Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
- Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
- Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
- Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
- Serve hot with butter and maple syrup.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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