Chocolate Pancakes

• 2 ounces whole wheat pastry flour or spelt flour
• 1/2 ounce dutch-processed cocoa powder
• 1 1/2 ounce all-purpose flour
• 4 ounces sweetened condensed milk
• 1 ounce butter, melted
• 1 teaspoon baking powder
• 1 large egg
• milk, to thin as needed
• pinch of salt
• chocolate chips and/or walnut pieces, for sprinkling (optional)

Sift together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Combine wet with dry, beat together into a pancake batter, using the milk as needed to thin it out to your desired consistency.

Over moderate heat in a lightly greased skillet, pour batter in 1/2 cup portions, sprinkle with chocolate chips and/or walnut pieces, and cook until the edges set. Since the batter is so dark, it can be really difficult to tell when they're ready to be flipped, but each pancake shouldn't take more than a few minutes.