There’s this Simpson’s episode where Bart says to Marge – “Mom, can I have ice cream for breakfast?” and Marge says “Absolutely not! You’re going to have chocolate chip pancakes with maple syrup instead.” I was reminded of that while making these but really, they are pretty good for you. Yes, I liberally splashed maple syrup all over them and yes, M did wonder aloud how they would taste with whipped cream on top. But still, these chocolately cakes are delicious and filled with buckwheat flour, cocoa powder, banana and buttermilk.
The buckwheat gives the pancakes a lightly toasted, sort of earthy flavor which matches perfectly with the cocoa. The recipe makes quite a few cakes but they keep well in the refrigerator for a few days and freeze nicely. Pop them in the toaster or the microwave to reheat. This morning I ate them with a big dollop of vanilla yogurt, slices of pear and some chopped pecans.
The chocolate flavor isn't very intense despite the deep brown color. Feel free to stir in some chocolate chips. I've done it before and the pockets of melted chocolate made them more suitable for dessert instead of breakfast, which isn't necessarily a bad thing.
For about 18 pancakes:
- 1 cup buckwheat flour
- 1 cup unbleached all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 very ripe banana, mashed
- 2¼ cups buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter, melted
Heat a nonstick skillet over medium heat. When hot, use a 1/4 cup scoop and pour into the skillet. Flip when there are a few bubbles on the surface. Cook for a minute or two more. Repeat with the remaining batter. Keep the pancakes warm while they are all being cooked. Serve immediately.