1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
2 1/4 cups buttermilk
1 egg, lightly beaten
3 tbsp cooking oil
In a large bowl combine flour and other dry ingredients. In a second bowl, combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across surface. Reduce heat to medium-low. For each pancake, pour 1/4 cup batter onto griddle. Cook until lightly browned; turn when tops are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Makes 16 pancakes.
Each pancake: 104 calories, 4 g fat (1 g sat), 15 mg chol, 16 g carbs, 1 g fiber, 3 g protein
[ via Better Homes & Gardens magazine, January 2007 ]