Content

• Ingredients
• Steps
• Method 1 of 2: Cooking the Pancakes
• Method 2 of 2: Experimenting with Glaze
• Warnings
• What do you need

Sweet, warm and aromatic hot chocolate pancakes are perfect for breakfast on cool mornings during the cold season. These pancakes will become your new favorite breakfast dish when sprinkled with chocolate cream and garnished with marshmallows or something more refined.

Ingredients

A portion:12 pancakes
Pancakes with hot chocolate

• 1 1/2 cups dark hot chocolate
• 1 large chicken egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 ml) baking flour
• 1/3 cup (70 ml) alkalized cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Chocolate cream sauce

• ¾ cups (180 ml) chocolate chips
• ½ cup (120 ml) heavy cream

Hot chocolate sauce

• 1 cup (240 ml) maple syrup
• ¼ cup (60 ml) hot chocolate powder

Other glaze options

• ½ cup (120 milliliters) or 50 grams of mini marshmallow
• ¼ teaspoon mint extract or 10 minced mint candies
• Chocolate Nut Butter
• Small chocolate chips
• Decorative chocolate powder
• Whipped cream

Steps

Method 1 of 2: Cooking the Pancakes

1. 1 Heat a skillet with handle to medium-low heat and brush the bottom with butter.
   • If you have an electric skillet, heat it to 180 ° C.
2. 2 Mix liquid ingredients. In a medium bowl, beat the hot chocolate, vanilla and egg until smooth.
3. 3 Mix dry ingredients. Take a separate bowl and pour the cocoa powder, flour, salt and baking powder into it, then mix them thoroughly.
4. 4 Mix all ingredients. Make a depression in the dry ingredients pile. Pour liquid ingredients into the well and stir using a whisk or rubber spatula.
   • Do not knead the dough for too long, as this will build up glutin in the flour, making the pancakes hard and not puffy.
5. 5 Set the dough aside and wait 30 minutes. During this time, the flour will absorb all the liquid from the dough. This will also avoid glutin production and the pancakes will be light and fluffy.
   • If you are in a hurry, skip this step, but then the pancakes will not turn out so tender.
6. 6 Pour ¼ cup pancake dough into the skillet. Now you have one pancake. Repeat the process, leaving enough space around the edges to be able to flip the pancakes.
7. 7 Bake pancakes. When the resulting bubbles begin to burst, namely after two to three minutes, take a spatula and turn the pancake over.
   • Bake the upside-down pancake for two minutes or until golden brown on both sides.
8. 8 Place the pancakes on a large plate or on a cooling rack on top of a baking sheet in the oven.
   • The oven is optional, but if you are baking a lot of pancakes it is best to place the batch in a warm place until the batch is ready. Preheat oven to 110 ° C and place a plate or rack for cooling and a skillet in it.
9. 9 Repeat the same steps until you have used all of the pancake dough. Place the first batch of pancakes in the oven and brush the hot skillet with another tablespoon (15 grams) of butter. Add more dough and continue until all the pancakes are cooked through.
10. 10 Serve to the table. Place the pancakes on a serving platter and add garnish if desired. Enjoy the taste!

Method 2 of 2: Experimenting with Glaze

1. 1 Get creative with your icing. One of the nicest things about hot chocolate pancakes is the wide variety of ways to decorate the dish with different sauces and icing, which can turn breakfast from ordinary pancakes into a real event.
2. 2 Brush the pancakes with the chocolate cream sauce. Place a saucepan or steamer on low heat and whisk the chocolate chips and low-fat cream in it. Remove from heat and let the creamy sauce cool until warm. Brush the top of each pancake with sauce, or pour over the entire stack of pancakes.
3. 3 Use hot chocolate sauce. Combine the maple syrup with the powdered hot chocolate in a saucepan. While stirring constantly, bring the mixture to a boil over medium heat. Let it simmer for five minutes, until the sauce is hot and thick. Brush each pancake with sauce or pour it over a stack of pancakes. Drizzle the sauce over each pancake or on top of a stack.
4. 4 Decorate the pancakes with marshmallows. Hot chocolate is usually served with marshmallows, so why not garnish pancakes with it too? First, melt the marshmallows a little with a cooking burner if you want to make the decoration gooey like nougat.
   • You can also brush the pancakes with marshmallow cream.
5. 5 Turn regular pancakes into hot chocolate mint pancakes. Mint and chocolate are a great combination for a festive table. To make a regular chocolate mint sauce, add ¼ teaspoon of mint extract to the chocolate cream sauce or hot chocolate sauce.
   • Pour chocolate mint sauce over each pancake and sprinkle with chopped mint candies.
6. 6 Experiment with different types of glazes. Do not limit your choice of glaze to just one type of glaze if you are preparing pancakes with hot chocolate for dessert or if you want to treat them to guests. Consider which toppings work best with ice cream sundaes.
   • Try pouring chocolate syrup over pancakes over cream sauce.
   • A layer of chocolate and nut frosting goes well with this type of pancake.
   • Add whipped cream and a layer of chocolate dusting.
   • Whisk the caramel sauce, or even the salty caramel sauce, and pour over the pancakes.
   • Try chocolate chip marshmallows, similar to picnic sweets.
   • Garnish the chocolate pancakes with chocolate flakes to make them even sweeter.

Warnings

• Try not to knead the pancake dough for too long, otherwise the pancakes will be dry and tough.
• Avoid using powdered hot chocolate that contains milk as this will change the texture of the pancakes.
• Do not stack pancakes one on top of the other, or they will become damp.

What do you need

• Frying pan
• Scapula
• 2 medium bowls
• Wooden spoon
• Corolla
• Pan
• Scoop
• Large plate
• Serving dish