Mint Chocolate Chip Pancakes

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For the last few We Should Cocoa‘s I’ve made muffins. This month’s theme, mint, however got me into another breakfast kick. And you know, I might stick with pancakes at We Should Cocoa until I get some other ingredient that just kicks me into another direction with my chocolate. But we’ll see what next month brings before I make any pancake promises. I mean, you never quite know where the chocolate will lead you until you get there, you know?

We Should Cocoa is a monthly chocolate themed round-up hosted by Choclette and Chele. This month Victoria is hosting the mint theme!

Ever since I was a little girl, I’ve loved pancakes. But I really loved pancakes that had chocolate chips in them. My mom also used to make me M&M pancakes when we were out of chocolate chips. Besides the fact that I have a crazy obsession with chocolate, I love chocolate chips in my pancake because they’re rather self-syruping. I’m not a huge maple syrup fan, but dry pancakes are bleh. If you add chocolate chips to the pancakes and they’re kind of melty, you really don’t need anything else. The pancake does it all on its own.

While my mom never made me mint chocolate chip pancakes when I was little, I would have went crazy for these. The mint was so nice with the chocolate (well, duh) and the pancake. It very easily could be a dessert. But dessert for breakfast works for me!

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Mint Chocolate Chip Pancakes
(source)

Ingredients
1 1/3 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
2 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp mint extract
3/4 cup semisweet chocolate chips

Directions

1. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. In a smaller bowl whisk together the buttermilk, egg, butter, vanilla, and mint. Once well mixed, pour into the dry mix. Stir together until all dry spots are gone. Stir in the chocolate chips.

3. In a cast iron skillet sprayed with cooking spray, heat over medium-high heat. Scoop 1/4 cup of batter per pancake. Cook for 1-2 minutes, until the bottom is golden brown and the edges begin to bubble. Flip and cook on the other side for about 1-2 minutes.

* makes 8 pancakes
* besides We Should Cocoa, this post is shared with Wednesday Whatsits and Cast Party Wednesday

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Banana Pancakes with Blueberry Sauce

I don’t make breakfasts enough. Usually I’m in such a hurry at breakfast time that I just rush out the front door. If I have a little bit of time I’ll blend together some fruit, yogurt, and juice in the blender and call it a smoothie. Today however I took the day off of work because I’ve been sick all week and am still feeling the effects of it. My stomach however is finally in the condition to eat solids, so I decided that I would make pancakes this morning.

When I make breakfast, I remember how much I love making it. I’m not a bacon and eggs type of girl. I love sweet foods for breakfast. These pancakes were very sweet.

The only thing I didn’t like about them was that they really stuck to the skillet I was using. This is partially the fault of myself, since I own very cheap pots and pans. This can be credited to the fact that I’m a poor law student and don’t have a ton of money to be throwing around. But that does remind me my mom told me she had a cast iron skillet I could have. I need to remember to grab that next time I head home. But these pancakes do stick more than the usual pancakes I make.

I’m making a vow (that I might not keep) to make breakfasts like this on days where I’m not going to class or work. So hopefully you’ll be seeing more breakfast foods in the future!

Banana Pancakes with Blueberry Sauce

Ingredients

for the pancakes
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp kosher salt
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
5 tbsp milk
1/2 tbsp vanilla extract
2 bananas, mashed
1 tbsp vegetable oil

for the sauce
1 cup fresh blueberries
2 tbsp water
1/4 cup orange juice
3 tbsp sugar
2 tsp cornstarch
1/8 tsp almond extract
1/8 tsp ground cinnamon

Directions

 for the pancakes

1. In a medium bowl sift together the dry ingredients. In a small bowl combine the milk and vanilla extract. Pour the wet mixture into the dry mixture and stir, until well combined and no dry spots are left.

2. Mix in the mashed bananas and olive oil.

3. In a heavy skillet, heat either butter or olive oil. Once hot, drop the batter into the skillet into 2 tbsp size servings. Once the pancakes start bubbling on the raw side, flip. Cook until golden brown on both sides.

for the sauce

1. In a small pot combine the berries, 1 tbsp of water, orange juice, and sugar. Mix well and bring to a boil.

2. Once boiling, in a small bowl combine the cornstarch and other 1 tbsp of water. Pour into the blueberry mixture. Lower the heat and simmer, stirring frequently until the sauce becomes thick.

3. Take off heat and stir in the almond extract and the ground cinnamon.

4. Serve over pancakes.

* makes 6 pancakes
* 317 calories per pancake and sauce
* These pancakes are going to be shared with Friday Potluck at EKat’s Kitchen.

Pumpkin Pancakes

I’ve been telling my mom how easy pancakes are to make. I’m not a fan of the premade pancake mix, where you add oil, stir a little, and fry the cakes. Rather, I like making my pancakes with flour, buttermilk, and whatever other flavors the specific pancake requires.

In the spirit of fall I made pumpkin pancakes for my family during my visit home this weekend. My dad went to the farmers’ market that morning and came home with a delicious apple butter. The combination of the apple and the butter was divine.

Everyone in my family was so stoked over the pumpkin pancakes that we have decided that on Christmas morning I’ll be making pancakes. They will be a combination of Eggnog Pancakes and Gingerbread Pancakes. I’m sure you’ll hear all about those when they happen, as well as any pancakes in the interim.

Pumpkin Pancakes

Ingredients
1 1/2 cups flour
1/3 tsp kosher salt
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ginger
2 tbsp brown sugar
1 cup pureed pumpkin
3/4 cup milk
1/4 tbsp apple cider vinegar
1 1/2 egg – however you want to make that work, I separated half of an egg with my hands

Directions

1. In a large bowl combine the dry ingredients. In the center create a well.

2. Mix the milk and vinegar together and let sit for about 5 minutes.

3. In the well of the dry ingredients pour in the pumpkin, soured milk, and egg. Stir the batter well to combine and to make sure there are not any dry portions of the mixture.

4. In a greased griddle spoon 1/4 cup portions of pancake. When the pancakes start bubbling on the surface, flip and cook until golden brown on both sides.

* makes about 12 pancakes