Who says you can’t have chocolate for breakfast? Whoever said that, they lied. We’re adults, so we’re going to eat whatever the hell we want for breakfast..hmph! I’ve got 2 chocolatey breakfast treats for you — stay tuned for the very next post.
These pancakes should fix any chocolate-for-breakfast craving you might be having. This recipe makes about six 5-inch pancakes, but you could totally make them smaller if you’d like, or just double the recipe to feed a larger group. If you decide to double the recipe, don’t add another egg — one egg is just fine for a 2 cup flour/milk ratio.
You could really do whatever you’d like with these pancakes, as they take on any complimenting flavors usually paired with chocolate. You could use a different kind of chip if you want, or a different nut (or no nut at all), and you could even top it with fresh berries or fruit. These pancakes are just sweet enough so that you don’t need gobs and gobs of syrup, but a little syrup really sets them off. I found myself snacking on one later in the day without syrup, and it was yummy — especially with that sweet surprise of milk chocolate stuck on random bites.
You could totally throw the chips inside the batter if you’d prefer, but the reason I didn’t do that is because I didn’t want the surface of the griddle to touch the chocolate and scorch it. Instead, I just put a few chips between each pancake and let the heat melt it down like a warm, chocolatey layer cake for breakfast 😀 I put a little espresso powder in their just to enhance the chocolate flavor and make them just a little more special. If you don’t have espresso powder, it’s no worries.
Make these soon, they’re pretty good 😉