Chocolate Pancakes

Almost too good to be a breakfast food. We like to serve these with coconut syrup (available here) and toasted coconut

Ingredients:

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar (less may be used, to taste)

1 cup milk

4 teaspoon butter, melted

2 eggs

4-6 teaspoons cocoa

Directions

1. Combine dry ingredients. Add remaining ingredients and stir only until mixed.

2. Preheat a non-stick skillet until sizzling hot (a drop of water will "dance" on the surface). Brush lightly with oil or butter.

3. Pour pancake batter onto hot skillet; flip once when bubbles begin to form along edges. This batter is quite thick and doesn't cook up like traditional pancake batter. It's goopier than most pancakes, so to prevent flipping accidents, I like to cook three at a time instead of four.

4. These freeze well and can be reheated in the microwave for a quick breakfast.