Nutty Chocolate Chip Pancakes

Ingredients

• 1 2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 2 1/4 cups buttermilk or sour milk*
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1/2 cup miniature semisweet chocolate pieces
• 1/2 cup toasted chopped walnuts
• Whipped cream
• Fresh raspberries or sliced strawberries (optional)

Directions

1. In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts.
2. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely.
3. Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months.
4. To serve, preheat oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries.

Tip: To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.