Chocolate Pancakes

Chocolate Pancakes

1 ½ cups flour
1/2 cup cocoa
1/3 cup sugar
1 TBSP baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/3 cup vegetable oil
2 eggs
2 1/4 cups buttermilk
1 cup miniature chocolate chips (optional)

Sift together the flour, cocoa, sugar, baking powder, baking soda, and salt into a large mixing bowl. In another bowl whisk together the eggs, buttermilk, and oil. Add to the flour mixture and stir just until combined. Overstirring will create flatter pancakes. We like ours thick and fluffy. Lightly stir in chocolate chips if desired. Heat a griddle or frying pan to 350 degrees. Lightly butter the hot griddle or use cooking spray and laddle the pancake batter onto the griddle using about 1/4 cup of batter for each pancake. You can make yours into heart shapes by drawing a V with the batter. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden (though this is hard to tell with chocolate pancakes), gently flip the pancakes. Continue to cook 1 to 2 minutes or until the pancake is set. Serve with butter and maple syrup or with whipped cream and strawberries or raspberries.