For a special weekend breakfast or brunch, serve these tender cocoa pancakes with sweetened sliced strawberries and whipped cream.
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs, beaten
1/4 cup plus 2 tablespoons vegetable oil
Sweetened sliced strawberries for accompaniment
Sweetened whipped cream for accompaniment
- In a large bowl, stir together flour, sugar, cocoa, baking powder and baking soda.
- In a small bowl, combine buttermilk, eggs and oil; add all at once to flour mixture. Stir just until moistened.
- Pour batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.
- Serve pancakes topped with sweetened strawberries and whipped cream, or as desired.
Makes about 20 pancakes depending on size.