I’m not sure what’s gotten into me but I want to cook everything right now. A month ago I wanted to eat out every day. I guess my appetite goes through moods?
I had mascarpone left over from the maple beet ravioli I made recently and the only thing I knew to use it for was a spread for pancakes. I also happened to have a nip of Kahlua laying around and it seemed like a match made in heaven was in my future. The idea was in my head for a few days and then one morning I woke up and decided it was a good morning for pancakes. Sometimes there are granola & yogurt mornings, sometimes just a rushed banana mornings, and sometimes you decide it’s worth the half hour of dishes just for some fluffy warm pancakes.
The only thing missing was… nothing. One of my best creations to date I have to say. My only change may be to melt some chocolate and whip it into the batter instead of cocoa powder, it would give a richer chocolate pancake.
Chocolate chip pancakes: makes about 10 medium pancakes
- 1 1/2 cups all-purpose flour, stirred or sifted before measuring
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 to 1 3/4 cups milk
- 2 tablespoons melted butter
Stir together flour, cocoa powder, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Sprinkle chocolate chips on top. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
- 1/2 cup mascarpone
- 2 T granulated sugar
- 2 T Kahlua
- 1/2 tsp vanilla
Whip mascarpone with ingredients until smooth and fluffy. Eat some with a spoon, but save enough to eat with your pancakes too 🙂