Chocolate Peanut Butter Pecan Pancake Recipe

I am not always a big pancake person, but sometimes they just sound good.

Warning:  This recipe is for people who enjoy sweet things. 

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 1 1/2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• 3/4 cup chopped pecans
• 1 cup chocolate chips (I prefer dark chocolate)
• 1 tablespoon brown sugar

Instructions

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, brown sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; mix in 3/4 cup chocolate chips and the pecans, whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
6. Serve warm, with peanut butter spread on each pancake. Drizzle with maple syrup. Top with whipped cream and chocolate chips if desired.

Enjoy!