My Daughter’s Favorite Pancakes
with Cinnamon, Nutmeg, and Chocolate chips
My daughter must take after me because she really loves pancakes. And nutmeg. And chocolate. She wants these pancakes every single school-day morning for breakfast. Every morning I walk in her bedroom to wake her up, and then I ask her what she wants for breakfast, and every morning she mumbles “pancakes”. Sometimes she has hot chocolate with them, sometimes hot Tangerine tea, sometimes milk or even water.
She is very particular about her pancakes and always wants them made fresh. So I make up the batter, cook a couple for today, then put the rest of the batter in the fridge for tomorrow. It stays good for about three days in the fridge.
With the sweetness from the chocolate chips, she says these don’t even need syrup. And that’s exactly how she eats them every day. As finger food. So much cleaner than having a sticky syrupy plateful. And it also makes them very handy for grab-n-go snacks when we are in a rush.
I have made these so many times, I know the recipe by heart. I could make them in my sleep. And some mornings that’s exactly what I have to do! It is better if I am awake, though, and focused on pancake-making, because then there is less chance that I will burn them. Or forget the brown sugar. Most days I don’t, but there are those “bad” mornings when there is too much going on and the pancakes get neglected and I have to cook up a few more — or fix the batter.
I always put the chocolate chips in the shape of a smiley face. She likes that, too. I think these would be really lovely with bananas or peaches or apples in them, but my girl will not have any of that. She wants chocolate for breakfast. And really, can you blame her?
My Daughter’s Favorite Pancakes with Cinnamon, Nutmeg and Chocolate Chips
Adapted from The New Basics Cookbook
- 1/2 c. white flour
- 1/2 c. white whole wheat flour
- 3 T. brown sugar
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. salt
- 1 1/4 t. baking powder
- 1/8 c. canola oil
- 1 egg
- 3/4 c. + 2 T. of lowfat milk
- Chocolate chips (I use the Ghirardelli semi-sweet chocolate chips … they are SO good!)
- Mix up all the dry ingredients, then add in the wet ingredients and stir until the batter is smooth and free of chunks. The milk doesn’t have to be measured exactly … just put in 3/4 c. then add a little more till the batter looks to be about the right consistency for pancakes. It should pour fairly quickly from a spoon when you lift it out, but not too runny.
- Heat your pancake pan to medium heat. Pour a few cakes into the pan, then top with chocolate chips in the shape of a smiley face. (or whatever makes your kiddos smile)
- Flip when golden brown on one side and let cook on the other side.
- Serve to your hungry munchkin(s).