double chocolate chip pancakes
of all-purpose flour
of baking powder
and 1 tablespoon of white sugar
of unsalted butter
of unsweetened cocoa
of freeze-dried coffee
of chocolate chips
In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Whisk in the unsweetened cocoa.
In a small, separate bowl, combine the freeze-dried coffee and water. Once incorporated, mix info the batter.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (an ice cream scoop works really well).
Immediately after pouring batter into the pan, add desired chocolate chips onto the pancake. When pancake begins to slightly fluff up and detaches from the pan around the edges, flip it over.
Once cooked on both sides, remove from heat and set on plate while you continue cooking the rest of the pancakes.
If you prefer store bought pancake mix, omit
flour, baking powder, salt and sugar.