Chocolate Pancakes

"Chocolate for breakfast feels decadent in these cocoa-and-soymilk pancakes. Fresh strawberries are the perfect accompaniment. Add maple syrup, if you wish. This batter also makes crisp waffles." Dana Jacobi, 12 Best Foods Cookbook

• 1 cup unbleached, all-purpose flour
• 2 tablespoons soy flour
• 3/4 cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 3 large eggs
• 3 tablespoons melted unsalted butter or canola oil
• 1 1/2 cups plain soymilk
• Pinch of salt
• Confectioners' sugar
• 1 pint fresh strawberries, hulled and sliced, optional

METHOD

Sift the all-purpose and soy flours, cocoa, and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter.

Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. Ladle a scant 1/4 cup batter for each pancake into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200 °F oven until they are all ready to serve. Dust lightly with confectioners' sugar, and serve accompanied by sliced strawberries, if you wish.

Makes 5 servings (15 5" pancakes)

Reprinted with permission from ©2005, Dana Jacobi, 12 Best Foods Cookbook, published by Rodale

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