Brownie Batter Pancakes

1. 1

   If you have a pan that can handle the heat (such as a cast iron skillet) set a non-stick pan or skillet over medium-low heat. (I do this before anything else so that once the mix is done, the skillet is preheated and ready to go. I'm impatient, clearly.)

2. 2

   In a medium bowl, whisk the dry ingredients together very well.

3. 3

   In a small measuring cup, stir together all the wet ingredients.

4. 4

   Add the wet to the dry and mix until the dry ingredients JUST disappear. You don't want gummy pancakes.

5. 5

   If you haven't already, preheat your skillet on medium-low heat and let it get nice and hot (flick some water on the surface of the pan, if it sizzles it's ready to go!) Pour a very small amount (about 2 Tablespoons, one cookie scoop) worth of batter onto the center of your skillet and let it cook until bubbles start to form and the edges are set. Flip them, taking care not to break the pancakes (they are fragile) and cook them for 30 seconds - 1 minute longer.

* Per serving · 4 servings · Values may vary.