hi hi. i'm about to tell you something that you might find odd: i'm not big on pancakes. i've said it before, it's not something i grew up, which was cold cereal and obviously, instant noodles. it was an adjustment in college when the cafeteria served the usual pancakes, waffles or french toast for breakfast.
these tho. they're chocolate, and the fact that they're pancakes doesn't count. because you see, a pat of butter is not slapped on top, nor is a drizzle of maple syrup required. i sprinkled powdered sugar on top for picture's sake but i really ate them plain, with slices of bananas. there may have been some peanut butter slathered on leftovers, but that's another gluttonous story. something that is also different about this breakfast treat is that the flour was soaked overnight. (i know, again with the soaking business!) the acid lends a tang to the taste, and dare i say it, a nice fluffiness. all i know is, i finish a stack of these and i don't feel weighted down, nor do i get bloated later. if you want to skip the soak process, don't add the acid.
Soaked Chocolate Pancakes
1 cup AP flour (or spelt, or whole wheat pastry is fine)
1 1/4 cup lactaid milk
1 TBL lemon juice or vinegar
1 tsp baking powder
4 TBL dutch processed cocoa powder
1/4 tsp salt
6 TBL veggie oil
2 tsp vanilla extract
to soak flour:
in a bowl, add 1 cup of flour + milk + acid (buttermilk is fine to use, if you go full on dairy)
cover & allow to sit over night in warm place, or for up to 24 hours.
when ready to cook up, mix the mixture, add in the rest of the ingredients and cook up pancakes like you normally would.
dw said that when the cakes are ready to be flipped, little bubbles will appear on the surface and you're good to go. time depends on how big you make your cakes.
sprinkle with powdered sugar and enjoy with a side of sliced bananas!