Recipe courtesy of Tim Slavin
Hot Cocoa Pancakes
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 877
- Total Fat
- 43
- Saturated Fat
- 25
- Carbohydrates
- 111
- Dietary Fiber
- 10
- Sugar
- 51
- Protein
- 20
- Cholesterol
- 208
- Sodium
- 948
- Total: 50 min
- Active: 45 min
Ingredients
Chocolate Sauce:
1/2 cup heavy cream
4 ounces milk chocolate chips
Hot Cocoa Pancakes:
2 1/2 cups self-rising flour
2 1/2 cups all-purpose flour
2 1/4 cups cocoa powder
1 1/4 cups granulated sugar
1 tablespoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups milk
1 3/4 cups crème fraiche
1 3/4 cups heavy cream
1/4 cup plus 1 1/2 teaspoons pure vanilla extract
6 large eggs
1 to 2 teaspoons butter, for the griddle
6 ounces milk chocolate chips, plus extra for topping
Marshmallow cream, for topping
Chocolate curls, for topping
Directions
- For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes.
- For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot.
- Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It’s ok if there are some small clumps.
- Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips.
- To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!