I haven't posted for a while. I indented to over the Christmas holidays, but other things got in the way. Since returning back from the holidays I haven't been busy, just lazy.
Yesterday I saw Miss Saigon for the first time. I had heard about the musical, but I was unfamiliar with the story line. I also had never heard any of the music before yesterday.
It is a bit depressing. I didn't anticipate a cheerful story given the topic, but I do prefer happy endings. The scenery was beautiful, and I think the actors did a good job. The female lead, whose name was Kim in the musical, was a wonderful singer.
I have used this chocolate pancake recipe many times. It is one of my favorite pancake recipes. It always turns out well. I replaced the milk with dark chocolate peppermint creamer. I also added chocolate chips. I doubled the recipe, but the list of ingredients shown below are only for a regular size batch.
The ingredients for this recipe are 1 cup dark chocolate peppermint creamer, 1 egg, 1 tablespoons melted butter, 1 cup all purpose flour, 1/3 cup cocoa powder, 1/4 cup white sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup chocolate chips.
I mixed together the the melted butter, egg, and creamer in a bowl.
I then added the sugar, cocoa powder, baking soda, and salt. I whisked all the ingredients together until there were no lumps.
I mixed in the chocolate chips. I used about a third of a cup of the pancake batter for each pancake. I cooked the pancakes over medium high heat.
Some of the pancakes I ate topped with chocolate pudding. It was a tasty combination.
The peppermint flavor was pretty subtle. I think adding peppermint extract would have been a good idea.
Regardless, these pancakes had a dark, rich chocolate flavor as usual. The texture was soft and tender too.
These were yummy. They had a subtle peppermint flavor appropriate for the holidays.