237 cr points
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22 / F / Santa Barbara, CA
Posted 12/20/15

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (less may be used, to taste)
1 cup milk
4 teaspoon butter, melted
2 eggs
4-6 teaspoons cocoa

Note: For fluffy pancakes, separate the egg yolks from the egg whites. Beat the whites until they hold stiff peaks and fold gently into the batter.

Combine dry ingredients. Add remaining ingredients and stir only until mixed.

Preheat a non-stick skillet until sizzling hot (a drop of water will "dance" on the surface). Brush lightly with oil or butter.

Pour pancake batter onto hot skillet; flip once when bubbles begin to form along edges. When lightly browned on both sides, remove pancake using a spatula and stack with pats of butter between each pancake. Keep warm in oven until ready to serve. Serve with vanilla syrup, if desired.

These freeze well and can be reheated in the microwave for a quick breakfast.

Vanilla Syrup:

1/2 cup butter, melted
1 1/2 cups powdered sugar
1 teaspoon vanilla

Mix well. Pour over hot pancakes just before serving.

30 cr points
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25 / Destination Unknown
Posted 3/3/16
That looks so freaking delicious
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