I do like chocolate. And in the parlance unique to all chocolate lovers… um… What about double chocolate? Yesterday morning, there was a lapse in self-control. These pancakes aren’t exactly the healthiest, but they sure are the most Sunday morning-esque, and that’s the most important thing, because a certain rainy day and time on your hands demands a lush, thick stack. Sometimes I’m partial to the whole almond-milk-and-oats sort of thing, but this particular lapse in the system of fairytale strength made me put whole milk, whole eggs, and good, rich chocolate on the counter at 6am in the morning.
Didn’t look back. Can’t look back. I keep swooning over my favouritest thick, fluffy buttermilk pillow pancakes, and ever since I can’t bear to experiment with any other pancake recipe. I can’t bring myself to attempt anything off-standard. They’re magical and fluffy and pillowy; the best ones you will attempt in your lifetime. And life is so incredibly short. These are a double chocolate and banana version, with cocoa in the dry ingredients, banana in the wet, and stuffed with dark chocolate chips (use chunks if you will for full-on pleasure). The picture above shows a sweet little stack of 4 crowned with glorious, gooey, sticky cashew butter, maple syrup, and topped with a king-sized piece of dark chocolate, which melts along with the cashew butter and makes the whole bloody breakfast a fudgy and delectable brown-and-white mess. Any sort of nut butter is highly recommended, for its rich stickiness clings to the tender surface of each pancake and ups the goo-and-fudge factor considerably. Mmmm. Rich yet soft, sporadically studded with pockets of melting chocolate. Mandatory maple syrup. Double Chocolate Banana Pancakes (makes around 10 medium, or 8 large pancakes)
175g (slightly less than 1 1/2 cups) all-purpose flour
30g (1/4 cup) cocoa powder
3 tbsp white sugar
1 tsp baking powder
1 tsp baking soda
240ml (1 cup) milk of choice (I used whole)
1 tsp vanilla extract
1 banana, mashed
50g unsalted butter, melted in the microwave (in 30-second increments), and a little more for the pan
large handful of chocolate chips or chunks (to your own discretion)
Sift the flour, cocoa, salt, sugar and both leavening agents into a large bowl. Whisk everything together well to ensure proper dispersion. In a smaller bowl, whisk together the egg, milk, vanilla extract, mashed banana, honey and melted buttter. Pour the wet mix into the dry and slowly mix together until just combined. The mix will be thick and lumpy.
Heat your pan or griddle on medium heat. It’s hot enough when you add a little butter and it sizzles audibly. Using a tablespoon measurement or a light hand with a quarter-cup measurement, pour circles of batter into the pan. Make sure there’s at least an inch of space between each dollop, because these enlarge significantly after flipping. Sprinkle chocolate chips evenly on the surface of each pancake (my own pan can only take 2 pancakes at a go), then take your spoon again and spoon more batter on top. The thickness of the batter means the bubbles won’t show up as quickly, so after 2 minutes check the bottom doneness with a spatula, and if it can slide easily underneath, give the pancakes a flip. The second side takes hardly any time at all, so wait less than a minute before removing and placing on a towel (to absorb condensation). Serve with nut butter, maple syrup and fruit, or whipped cream and maple syrup, or whatever the hell you want, really.
You can make all 8-10 pancakes before everyone is up for breakfast, just make sure to microwave them or place them in a warm oven for a while before serving. Place uneaten pancakes in a ziploc bag and into the fridge. They reheat beautifully, and are there whenever you want.