- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1-1/2 cups buttermilk (you can make buttermilk by adding a dash of lemon juice)
- 1/2 cup sour cream
- 2 teaspoons red food coloring
- 4 teaspoons vanilla extract
- 1/2 cup chocolate chips (doesn’t matter what kind you use)
Combine all dry ingredients in a large bowl and set aside.
In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla.
Add wet ingredients to dry and mix until just combined.
Add chocolate chips and fold in batter.
Pour about 1/3 cup onto medium-high griddle and lightly brown on both sides.
Sprinkle powdered sugar on top and serve with maple syrup or cream cheese frosting if you want something totally decadent.
And if it’s a special occasion, such as Valentine’s Day or an anniversary, make your pancakes slightly bigger than a heart shaped cookie-cutter and once the pancake is done, cut the heart shape out of it by pressing the cookie-cutter down on the pancake and peeling the outside away. Nibble on the remnants at will! J
CountryMarketCooking is an experiment in sustainable community. What you’ll find is a weekly recipe and story told by a woman in a small mountain town in northern California who hopes to encourage people to think globally and shop locally–in her case at The La Honda Country Store at 8865 La Honda Rd., La Honda, California, 94020, 650-747-9722. Find this blog at countrymarketcooking.wordpress.com. Mangia!