No need for syrup with the sinful Double Chocolate Chip Pancakes. Sinful, delicious, chocolate. Serve as is, or top with Whipped Cream. A treat that can be made any day of the week as it is super easy and quick to make.
In a small bowl, combine flour, salt, sugar, cocoa, baking powder and nutmeg. Set aside.
In a mixing bowl, pour the hot milk over the bread slices and mush up the bread. I found it helpful to use a whisk to completely break up the bread and create a good base.
Add cocoa flour mixture to the bread/milk mixture and combine well.
In a separate bowl, beat the eggs. Add the beaten eggs to the bread milk mixture and mix well.
Add the additional 1/4 cup of milk if the mixture appears too thick. I found it was necessary.
Stir in 1 teaspoon of vanilla and chocolate chips.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a medium sized frying pan. Heat on meadium heat until butter is melted and hot, but not burning.
Drop spoonfuls of the batter into the hot butter/oil and let fry on one side until bubbles appear in the pancakes and the edges start to appear cooked. Double check to make sure the bottoms of the pancakes are golden and flip to cook the other side.
Once the pancakes are cooked on both sides, remove from heat. Repeat step 8, adding additional oil and butter if needed to finish cooking all pancakes.