Double Chocolate Pancakes

Chocolate pancakes with chocolate chips, and less than 10 ingredients! Where could you go wrong? A few places, it turns out, but the result was still delicious. 

I had a lot of help with these ones. Friends to wash dishes, mix batter, and entertain me with amusing stories! It was nighttime though, and I was distracted, so the photos didn't come out too great. 

We were hungry, so we set up two pans to cook on. Next time I'll try and use our big griddle, which I am a little afraid of. 

While we were cooking the first few pancakes, we kept hearing this odd beeping noise. Turns out it was the microwave. Surprise, I left the melted butter in there! We poured about 2/3 of it into the remaining batter and poured the rest over some potatoes I was roasting in the oven.

Surprisingly, it was hard to tell the non-butter pancakes apart from the butter ones. They were maybe a little grainer and slightly more bitter.
They also came out this kind of gross grey color, not at all like the ones in the picture I looked at. How did she get hers to be so brown? I think she may have used Dutch-process cocoa powder.

We ate them with vanilla ice cream and strawberry preserves that Natalie made. But they would have been good just plain too!

Double Chocolate Pancakes Adapted from Becky Bakes Makes about 10 pancakes 2 eggs 1 1/4 cup (almond) milk 3 tablespoons melted butter (optional, evidently!) 1 1/2 cups all-purpose flour 1/4 cup cocoa powder (use the darker Dutch-processed kind if you have it) 2 teaspoons baking powder 3 tablespoons sugar 1 cup chocolate chips Put all the ingredients in a big bowl and mix around. Try not to forget anything.  Cook on a hot buttered pan.  Feed to your friends for dinner!