Happy Mardi Gras and beyond: Double Chocolate Chip Pancakes

   February 12, 2013 1:42 pm

 

mardi-gras-maskFirst off, no these don’t have any nutritional value at all, unless you’re part of the 1 percent of the American population trying to gain weight, which would include my underweight son.
The kid won’t eat much, but pancakes and chocolate are right up his alley. He had a friend over last weekend and I was looking to try something fun and sweet to keep them busy for 15 minutes or so. I made them little and let them pick them up with their hands to eat them like taco shells.
You might consider me crazy for letting them down all that sugar. But like I said, it was an attempt to get the boys to eat something, anything. I also served apple slices, by the way.
You might think I’m trying harder to justify this extravagance to myself than I am to you, dear reader, and you’d be absolutely right.
Well, anyway, it’s a week for pancakes. Today is shrove Tuesday, after all, and meatless Fridays are upon us. If you’re feeling a little extravagant or indulgence or even dessert, try them. Maybe you can get your kids to help you. My son and his friend were busy playing video games, though.
OK! I know I’m a terrible mother!!
But, I assure you, they were delicious. So much so, I’m not sure even now just whom I made them for.

DOUBLE CHOCOLATE CHIP PANCAKES
1 cup all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk
4 tablespoons butter, melted
2 eggs, separated
1 1/2 teaspoons vanilla
3/4 cup mini chocolate chips

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, egg yolks, and vanilla.
2. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will still be slightly lumpy and that is okay. You don’t want to over mix. Fold in the chocolate chips.
3. Using an electric mixer on high speed, beat the egg whites in a clean metal or glass bowl until they hold soft peaks.
4. Gently fold the whipped egg whites into the batter.
5. Drop batter by 1/4 cup fulls onto pre-heated and lightly buttered griddle.
Serve warm.
Makes about 18 4-inch pancakes
– Joy of Cooking

 

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