| Instructions |
| Preheat oven to 225°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. |
| In another bowl, whisk together milk, egg, melted butter, and vanilla and pour over flour mixture, whisking to combine. |
| Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes. |
| In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. |
| Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. |
| Cook until bubbles appear in center, 3 to 4 minutes. |
| With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning). |
Stack 4 pancakes on each plate, sprinkling each layer with confectioners sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
Note: After cooking each batch of pancakes, wipe the skillet with a damp paper towel; this will help prevent the next batch from turning too brown.
Source : Martha Stewart "Everyday Food" |
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Recipe
- 1 cup all-purpose flour (spooned and leveled)
-
1/3 cup granulated sugar
-
1/3 cup Dutch-process cocoa powder
-
1 1/2 teaspoons baking powder
-
1/4 teaspoon salt
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1 cup milk
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1 large egg
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4 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 cup mini chocolate chips
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1/4 cup chopped pecans
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4 tablespoons vegetable oil
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Confectioners sugar
(optional)
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Hot fudge sauce (optional)
SERVES : 4
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