I walked into CVS yesterday morning and immediately spotted a wide array of bright pink and red decorations, cards, and bags of candy. Needless to say, it’s almost Valentine’s Day. It’s not difficult to get annoyed by the messages advertising “Couples Specials” or suggesting new ways to surprise one’s significant other. That being said, I’m not one of those people who completely shuns the holiday. I used to love Valentine’s Day as a kid. You got a ton of cards from people telling you how great you are, and all of those messages were conveyed through images of your favorite cartoon characters. What was not to love? Sure, it’s commercialized and makes me ever cognizant of the fact that I am, in fact, single, but it also gives me an opportunity to express my gratitude to all of the people that I love and to enjoy the general feel-good, happy thoughts floating around society. So, no bitterness here. That being said, I do still want a Lisa Frank card with a unicorn on it, so, if anyone feels the need to indulge, feel free to pass one along.
Anyway, here’s an idea for a cute V-day breakfast–either for yourself or for someone special. This recipe makes a lot of pancakes, but extras can be popped into a Ziploc bag and thrown into the freezer. Just toast them when you are ready to eat. Now, I must warn you, these are not the sweetest pancakes. In fact, I’m sure some of you may want to add more sugar. Feel free to do so! I personally like my chocolate on the more bitter side, so these suit me just fine. Plus, if you top them with fruit and powdered sugar, they’ll be sweet enough. As always, happy eating!
“Stardust” Chocolate Pancakes
Recipe from Food.com. I didn’t add any extra chocolate chips to these, although I did consider it. If you’d like to make these more chocolately, simply top with chocolate chips before flipping! Be forewarned that this is a bit of a runny batter, so, if you want to get creative and make shapes, be sure to outline first with a squeeze bottle, let that set, then fill in the rest of your pancake.
- 1 cup AP flour
- 1/3 cup unsweetened cocoa
- Scant ¼ cup sugar (I probably used closer to 1/8 of a cup)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons butter, melted
- Powdered sugar and strawberries to taste
- In a mixing bowl, combine your flour, cocoa, baking soda, sugar, and salt. Set aside.
- In a measuring cup or small bowl, combine the milk, egg, and butter. It will be a bit lumpy.
- Slowly whisk the wet ingredients into the dry until just moistened and combined.
- Preheat a griddle or nonstick pan until a drop of water just sizzles. Lightly grease the pan with butter or canola oil.
- Pour about ¼ cup of batter per pancake into the pan. Allow to cook for about 2 minutes, then flip. Remove after one minute.
- Top with powdered sugar and fresh strawberries to taste!
Makes 10-12 pancakes.