Chocolate Chip Pancakes With Nutella

 

I have a pancake recipe I have been using for years from "The Joy of Cooking."  Its the basic pancake recipe and has always worked fabulously.  Well, yesterday, amongst lots of recipe sharing in the blogging community,  I came across a recipe for "Pikelets", posted by Mia's Domain.  Mine didn't come out as gorgeous as her's, but they were delicious.  I made this past week for 5 boys and they were a thit.  Light and fluffy with great flavor and texture. 

"A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries."-Mia's Domain

Here is her recipe:
I have 4 boys of my own plus a friend was over, so I doubled the batch. 

Ingredients

1 cup all purpose gluten-free flour (I use Bob's Red Mill) or 1 cup all purpose wheat flour

1 cup bittersweet dark chocolate chunks

1 tablespoon sugar

2 tablespoons gluten-free baking powder

1 large room temperature egg

2 tablespoons melted salted butter

1 cup milk

1 teaspoon pure vanilla essence

Directions

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients. Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-1½ minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam. Any leftovers can be reheated to refreshen before serving.