Black and White Pancakes
These chocolate and vanilla bean pancakes are light, fluffy and so decadent…you won’t believe how easy they are to make.
2tbsp baking powder
squeeze of lemon juice
1tbsp vanillabean paste (vanilla extract works too)
4tbsp sifted cocoa powder (set aside for later use)
1/4c icing sugar (set aside for later use)
Simply toss the flour, salt, sugar and baking powder into a bowl and whisk until combined. Now in the same bowl (the fewer dishes to wash the better!) stir in the milk, vanilla, lemon juice and eggs. Stir just until combined, it’s okay to have a few lumps…if you over mix they’ll become rubbery.
On a hot lightly greased griddle or heavy non-stick pan, place an ice cream scoopful of batter and cook over medium heat. You’ll know it’s time to flip the pancakes when bubbles begin to form on the surface and edges are slightly cooked. Let the other side cook until it becomes slightly golden. Repeat the process until you’ve used up only half of the batter.
Now to make the black pancakes, gently fold the cocoa and the icing sugar into the remaining half of the batter (sifting it in isn't a bad idea). Continue cooking the pancakes in the same way until you’ve used up all the batter.
I like to serve these stacked in alternating colors. The richness of the chocolate pancakes is an unbelievable compliment to the slightly sweeter vanilla bean pancakes. Serve with butter and warm chocolate syrup or with berries and whipped cream.
*Tip- The lemon juice helps activate the baking powder so you get light and fluffy pancakes every time!
Makes about 20 pancakes.
TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer.