Pancakes are awesome. I especially like them at 2 pm, when I’ve forgotten to eat all day and begin to realize that my stomach is not just grumbling, not just growling, but… like… roaring at me to eat.
Like a lion.
It’s quite terrifying.
I may have wolfed down a couple of these, but as I was stuffing my face I noticed a few things. These pancakes were fluffy with a crispy edge, the batter only had a subtle chocolate flavor (but the dark chocolate chips I added, really brought the flavor home) and the addition of malted milk to these was…. awesome. Malted milk in pancakes is a must do.
A total must.
You could use plain (or vanilla) malted milk instead of chocolate, if you prefer. But I decided to go big or go home… if you know what I mean.
Needed: 1 cup flour, 1/3 cup chocolate malted milk, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, 3/4 cup milk, 1 egg, a handful of dark chocolate chips and 3 tablespoons melted butter. Plus oil for cooking.
In a bowl whisk together the flour, malted milk, baking powder, baking soda and salt. Add the milk and egg and stir until just combined. Stir in the melted butter and chocolate chips. Let batter rest for 2-3 minutes while you heat up the pan for cooking.
Heat a pan over medium heat, add 1-2 tablespoons oil (I used vegetable, but anything plain tasting will do. You could also use butter if you don’t like or have oil). Just drip one small dollop of batter onto the hot pan to see if it cooks quickly, if it does then you are ready to go.
Pour 1/8 cup (or slightly more) batter into the pan. Once the batter begins to bubble carefully wedge your spatula under the pancake and flip it over. Continue cooking for 1-2 more minutes until it’s done. Remove pancake to a plate, add a bit more oil to the pan and repeat until you have made all of the batter into pancakes. Like magic.
These are rather decadent, but not too dessert-like for breakfast. But that’s just my opinion. You decide.