As I have mentioned on this blog before, I am firmly in the savory breakfast camp.  However, this past weekend I had an absolute hankering for pancakes. But not just any pancakes – chocolate pancakes. I would not describe myself as a pancake person, which is slightly odd because I am now realizing this is the third pancake recipe I have featured on this blog.  Perhaps I am a closet pancake lover?

I came across this recipe for “Best Pancakes Ever” over on Style Me Pretty Living a few months ago, and have been intrigued ever since. I have to say, after trying this recipe this weekend, these pancakes definitely live up to the hype. Super light and fluffy with a perfect “lift” and incredible flavor – these pancakes are insanely good, and oh so easy to make. The only change I made was to add a couple of tablespoons of Guittard unsweetened cocoa powder to the dry ingredients, which gave these pancakes a subtle chocolate flavor without overwhelming them. To take these completely over the top, I topped them with organic maple syrup, homemade whipped cream, chocolate shavings and fresh raspberries. Perhaps I was craving a little self love this weekend, via food. Let me tell you, these certainly did the trick. I also think they would be a perfect morning surprise for your love on Valentine’s Day.

Check out my recipes for bacon brown butter pancakes here and pumpkin pancakes with cinnamon honey butter here.

Recipe

• 1 1/2 c. milk
• 4 tablespoons vinegar
• 2 c. all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 2 eggs
• 4 tablespoons melted butter
• 2 teaspoons vanilla
• 2-3 additional tablespoons of butter for cooking the pancakes
• Maple syrup {if desired}
• Whipped cream {if desired}
• Chocolate shavings {if desired}
• Fresh raspberries, for garnish {if desired}

Combine the milk and vinegar in a medium bowl, and leave to stand for 10 minutes. Meanwhile, whisk the dry ingredients together in a large bowl.

After 10 minutes, add the eggs and melted butter to the milk mixture, and whisk until thoroughly combined.  Pour the wet ingredients into the dry ingredients and gently blend until flour is just incorporated. It’s okay to have lumps.

Let the batter sit, undisturbed for about 10 minutes. Do not stir it at all.

Melt 1 tablespoon of butter into a pan set to medium high. Gently pour a ¼ cup of batter onto your frying pan or griddle. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. Repeat with all the batter, adding more butter to the pan as necessary.

Adapted from Style Me Pretty