Ingredients
1 c. all-purpose flour (spooned and leveled)
c. granulated sugar
c. Dutch-process cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 large egg
4 tbsp. unsalted butter
1 tsp. vanilla extract
1/2 c. mini chocolate chips
1/4 c. chopped pecans
4 tbsp. vegetable oil
Confectioners’ sugar (optional)
Hot fudge sauce (optional)
Preparation
Step 1Preheat oven to 225 degrees F. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.Step 2In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.Step 3Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).Step 4Stack 4 pancakes on each plate, sprinkling each layer with confectioners’ sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.
