Recipe type: Breakfast, Brunch, Snack
- 2 cup all-purpose flour
- 1 cup white whole wheat flour
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 1/4 cup milk
- 1/4 cup yogurt
- 4 eggs, lightly beaten
- 4-5 ounces stout (I used Dominic's home brew)
- 5 tablespoons butter, melted and cooled, plus extra for greasing the griddle
- 4-5 gratings of nutmeg
- Fresh yogurt cream (yogurt strained for a few hours) -optional
- Fresh Strawberries -optional
- Really good maple syrup - optional
- In a large bowl, whisk together both flours, cocoa powder, sugar, salt, baking powder, nutmeg and cinnamon until well combined
- Add milk, yogurt, eggs, stout and melted butter
- Mix until no lumps remain (add more stout if batter is too thick
- Preheat a large cast iron skillet or griddle over medium-low, or low heat
- Brush some butter onto the pan to prevent sticking (when butter sizzles, pan is hot enough)
- Use a 1/4 or 1/2 measuring cup to ladle batter onto the griddle (spread quickly into desired shape)
- Cook for approximately 1 1/2 to 2 minutes or until bubbles appear on the top of the pancake
- Use spatula to flip the pancake(s)
- Cook for another one to two minutes or until done
- Top pancakes with melted butter, yogurt cream, fresh strawberries and maple syrup, or just eat them plain
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/05/26/chocolate-stout-pancakes-with-fresh-strawberries-and-yogurt-cream/