Ingredients
1/4 cup all-purpose (or whole wheat pastry) flour
1/4 teaspoon baking powder
1 tablespoon Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon sugar
1/16 teaspoon salt
1 1/2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla extract
5 tablespoons milk
Preparation
In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.
Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you’ve used all the batter.
