Pancakes Sprinkled with Chocolate Chips or Spread with Preserves

How can you have pancakes and hold the syrup? You can still be a pancake eater without dousing your stack with maple syrup (50g of sugar) or some liquid labeled pancake syrup (with ingredients you might find in water softeners and detergents).

The best mixing bowl to use is one of those 8-cup (2 quarts) measuring glass bowls (Pyrex or Anchor), so you can simply pour a bit of batter directly into the skillet and use a rubber spatula to swipe off the drip from the lip of the bowl.  Before starting, place a bowl of chocolate chips near the plate(s) you will use to serve the pancakes because you will put the chocolate chips on top of the cooked pancakes so they will soften.

First, mix the dry ingredients: 1 cup white whole wheat flour, 1 tbsp baking powder, 1 tbsp raw sugar (or your favorite sweetened protein powder), 3-4 tbsp ground flaxseed meal (optional), 2 tbsp unsweetened coconut flakes (optional), any kinds of chopped nuts (optional). Add the wet ones (not to be confused with the antibacterial wipes): 1 egg, 3 tbsp oil (I use Safflower Seed Oil from Whole Foods), 1 or more cups of milk (cow’s, almond, coconut, or any other kinds of milk you want); there is no exact measurement for the milk because it depends on how thick you want your batter to be. You will stir the batter with a fork. Consider the consistency spectrum to be between mud and water. The more watery, the more crepe-like the results.

The best skillet to use is cast iron, but whatever you have is fine. Pour 2 tsp oil, more or less, on the skillet, in medium heat. When the oil is somewhat heated, about 30 seconds or so, hover your hand above the skillet to feel the heat, but don’t fry your palm. Pour a bit of the batter into the skillet. Depending on the size of pancakes you want, you might pour enough to not quite cover the whole surface of the skillet, or you can break it up by pouring 2 or 3 spots of batter. When little bubbles form on top, flip the pancake and you can press on it like you would a hamburger if you want to make sure the inside gets cooked quickly. Flip it again and however many times you need to make sure they’re cooked. At this point, check the heat, and maybe turn it down to a little less than medium. If medium is 5, turn it down to 4. You might also need to pour some more oil after each set, depending on how dry the skillet might get.

Depending how you’ve sized your pancakes, quickly put four or five chocolate chips on top of each as you place the cooked pancakes on the plate(s).  Now that you have a plateful or more of pancakes with softened chocolate chips, you can easily spread  them, as an alternative to using syrup. You can also use your favorite preserves, jams, or nut butter (peanut, almond, cashew, even sesame seed) on top of the melted chocolate chips, or not have chocolate chips at all, but just the fruit or nut butter spread. Eat with gusto!

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