Weekday Vegetarian: Brownie Batter Pancakes
Photo: Emma Alter/CC BY 2.0
When I was a kid, I loved Shrove Tuesday. My family wasn't religious, so we weren't giving up anything for lent on the following day, but it was the only day of the year that we had pancakes for dinner and we called it, not surprisingly, Pancake Day. It is the day to use up butter and eggs and sugar that you won't be able to have until Easter.
You could go the traditional buttermilk pancake route if you like, but this is a little recipe that my daughter tried and really enjoyed. It only makes enough for one person, so adjust the ingredients accordingly. Emma suggested that almond milk would work perfectly for those who want a vegan dish. I thought raspberries would be nice with this, but didn't think of it early enough to defrost any, but Emma prettied this up with a little sprinkle of icing sugar and a drizzle of chocolate syrup.
Brownie Batter Pancakes1/4 cup all-purpose (or whole wheat pastry) flour
1/4 teaspoon baking powder
1 tablespoon Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon sugar
1/16 teaspoon salt
1 1/2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla extract
5 tablespoons milk (dairy or nondairy both work)1. In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.2. Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter.Makes about 5 small pancakes