Whole Wheat Chocolate Chip Pancakes

Every Sunday my husband and I make breakfast. For the past few Sundays we have been making pancakes. Last week, I used this recipe, but they came out really flat. When I say flat, I mean flat. One pancake wasn't even as thick as a quarter. I had a feeling it may have been baking powder that lost its potency, to test that theory, I tried a different recipe this week.

Whole Wheat Chocolate Chip Pancakes
adapted from Better Homes and Gardens New Cookbook, Bridal Edition

Ingredients
1 cup all-purpose flour whole wheat flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Directions

In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, milk, and cooking oil and vanilla extract. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Mix in chocolate chips just before pouring batter. (They sink to the bottom quickly, so make sure you give it a good stir before each pour.)

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.



Servings: Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

Chef's Notes
The verdict is that these pancakes were delicious, but still sort of on the flat side. The next time we're at the grocery store, I think I will be picking up a new package of baking powder.

Hungry for more pancake recipes? Check out my pancakes tag.