This weekend, I used the apple pancake recipe I got from smitten kitchen and modified it. Instead of apples, I used chocolate chips and roasted almonds.
Almond Chocolate Chip Pancakes
adapted from Smitten Kitchen
2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup chocolate chips
15 roasted almonds
Mix the eggs with the milk or yogurt in a large bowl.In a smaller bowl, whisk the flour, baking powder, salt and sugar together. In a food processor, coarsely chop nuts and chips. (I pulsed on high until the chips/almonds looked like tiny pebbles. Instead of getting big gobs of chocolate in some bites, the chocolate melted throughout the pancake.)
Combine the wet and the dry ingredients and stir in the processed mixture of nuts and chocolate chips.
Heat a thin layer of oil in a skillet over low to medium heat.(Note: I don't like to use oil on my pancakes, so I just use a non-stick skillet to cook them). Drop a large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Servings: about 20 medium sized pancakes