Reverse Chocolate-Chip Pancakes

By Kim HaasarudPublished: Dec 26, 2012

Yields:

Start with our recipe for Basic Buttermilk Pancakes, then add rich cocoa and creamy white chocolate chips for a decadent twist on a classic.

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Ingredients

1. Step 1Follow recipe for Basic Buttermilk Pancakes, but reduce flour to 1 cup, add unsweetened cocoa powder, and substitute packed dark brown sugar for 1/4 cup sugar.
2. Step 2Whisk vanilla extract into the buttermilk mixture. Stir white chocolate chips into batter.
3. Step 3Heat a griddle or a large, heavy nonstick skillet over medium heat. Lightly oil griddle. Spoon batter for each pancake onto griddle; cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes; cook about 2 minutes more, until golden brown on bottom. Transfer to warm oven; cook remainder of batter.
4. Step 4Garnish with a drizzle of warm chocolate sauce or a dusting of powdered sugar.