Multigrain Chocolate Chip Pancakes

After a long hiatus, I've returned to my blog to share one of our family's favourite recipes. It's not quite in time for Shrove Tuesday or Pancake Day, but who needs a reason to make pancakes? Certainly not me. As pancake recipes go, this one tops the list in our house. The perfect balance of indulgence and healthy eating, these little babies are rich, filling, and full of extra protein and complex carbs.  The original version appeared in Cooking Light magazine, minus the chocolate chips. This batch makes enough for four big servings (4-5 each) plus extra for the next day.

Pancakes always get a 'yes' on a Saturday morning.  Sometimes I get help, occasionally I'm not involved in the preparation at all. This last Monday, my daughter decided she wanted pancakes for Pancake Day and took it upon herself to make the batter the night before! That kind of organisation doesn't typically emanate from her. Nevertheless she had her pancakes before school this morning.

 My kids' favourite way to eat these pancakes is with butter and icing sugar (confectioners sugar). When I've got them, I add to mine fresh strawberries or blueberries.

Ingredients

• 280g/1 cup plain flour
• 280g/1 cup whole meal flour
• 70g/1/2 cup porridge oats
• 35g/4 tablespoons cornmeal/polenta/maize
• 35g/4 tablespoons brown sugar
• 25g/3 teaspoons baking powder
• 5g/1 teaspoon salt
• 480ml/2 cups milk
• 120ml/1/2 cup plain yoghurt
• 30ml/2 tablespoons sunflower or vegetable oil
• 2 large eggs
• 50-80g / 2-3 oz. finely chopped plain chocolate
• 10g/1tablespoon plain flour

Method

1. Combine flours and all dry ingredients (through salt) in a large bowl. In another bowl combine wet ingredients, milk through eggs, whisking well. Add milk mixture to flour mixture and beat well with a whisk.
2. Combine chopped chocolate and tablespoon of flour in a small bowl, then stir gently into batter. This prevents chocolate chunks from sinking to bottom.
3. Pour about (30g) 1/4 cup batter onto a hot, greased or nonstick griddle or pan. Turn pancakes when tops show lots of tiny bubbles and edges look cooked and dull in colour. Cook for only a minute or less longer. Serve with butter and icing (confectioners) sugar.