I don’t know about you, but sometimes I just need something sweet and completely indulgent for breakfast. This past weekend, I had one of these mornings and decided to make a breakfast version of one of my favorite cookies…. Double Chocolate Chunk!! I debated between pancakes and waffles for a few minutes while the batter was setting up, but ended up making pancakes; you can, however, use this Double Chocolate Chunk batter to make both pancakes and waffles. These hot cakes are so tasty that they will lure any and every sleepy-head to the breakfast table, myself included. Happy Baking!
- 1 Cup Lillabee Perfect Pancake/Waffle Mix
- 2 Tbls Cocoa Powder
- 1 tsp Sugar
- 1 tsp Vanilla Extract
- 3/4 – 1 Cup Milk (Rice, Almond, Cow) depending upon desired pancake thickness
- 1 Tbls Canola Oil
- 1 Egg (optional)
- 1/4-1/3 Cup Mini Chocolate Chips
Heat a large pancake skillet over medium heat and brush or spray it with oil.
In a large bowl, sift together the pancake mix, sugar and cocoa powder. In a separate bowl, combine the milk, egg, vanilla and oil and whisk to combine. Slowly add the dry mixture to the wet mixture and whisk to combine. The batter should be smooth after mixing. Fold the chocolate chips into the batter with a spatula. Let the pancake batter rest for about 5 minutes to thicken. If you are interested in thicker pancakes, add less milk to the batter.
Once the batter has thickened up, form each pancake by dropping 1/3 cup of batter onto the prepared skillet. Cook until the edges begin to brown and small bubbles appear throughout the pancake. Flip the pancake, and continue to cook for a few more minutes on the other side. Repeat with the remaining batter. This recipe should make between 6 and 8 medium pancakes.
Serve pancakes with fresh fruit and powdered sugar! Enjoy!