CHOCOLATE BUCKWHEAT PANCAKES

By bjnelson55

Ingredients

• BATTER:
• 1 cup buckwheat pancake mix
• 1/3 cup unsweetened cocoa powder
• 4 Tablespoons powdered sugar, plus
• additional for dusting
• 2 Tablespoons vegetable oil, plus 2 teaspoons
• for griddle
• 1 large egg
• 1 1/4 cups low-fat milk
• optional
• 1/4 cup mini chocolate chips
• TOPPING:
• butter
• 1/2 cup raspberries or sliced strawberries
• Raspberry or strawberry syrup

Details

Servings 12

Preparation

Step 1

STEP 1:

Preheat the oven to 200 degrees F
and place a baking sheet or oven-proof
serving platter in the oven. In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork. In a 2-cup liquid measuring cup, mix the oil, egg and milk. Add the wet mixture to
the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter. Do not over-mix. Let the batter rest 5 to 10 minutes. Gently stir in mini chocolate
chips, if using.

STEP 2:

While the batter rests, warm an
electric griddle to 375 degrees F. Or heat a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat, until drops of water dance on the surface and evaporate. Lightly brush the surface with 2
teaspoons of vegetable oil.

STEP 3:

Pour 1/4 cup of the batter onto the
heated griddle for each pancake. (Most
griddles will hold two or more pancakes at a time.) Flip the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes. Cook
until steam rises from the pancakes, about 30 to 60 seconds. Transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.

STEP 4:

Have individual plates and butter,
syrup and berries ready on the table. Remove the platter from the oven, dust lightly with powdered sugar and serve immediately.