Chocolate Pancakes

🧂 Ingredients

• 2 cups all-purpose flour
• ¼ cup cocoa
• ¼ cup sugar
• 4 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¾ cups milk
• ¼ cup butter

  (unsalted - melted and cooled)
• 1 large egg
• 2 teaspoon vanilla extract
• 8 oz semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

• 1 In a large mixing bowl, add the dry ingredients and whisk to combine.
• 2 Make a well in the center of the combined dry ingredients, then add the wet
  ingredients (milk, butter, egg, and vanilla extract).
• 3 Mix just enough so that the flour is incorporated into the wet ingredients and
  you have a slightly lumpy batter. Set aside.
• 4 Lightly coat a large skillet or non-stick frying pan coconut oil or non-stick
  cooking spray and bring the skillet to medium heat.
• 5 Drop pancake batter into the skillet using a ¼ cup scoop (most ladle portions
  are this size) and push the batter outward into a circle if needed. Heat for
  about 1-2 minutes, or until bubbles are forming and the bottom is slightly
  browned. Your spatula should slide easily under the edges when the pancakes are
  ready to flip.
• 6 Flip the pancakes when ready, and cook on the second side for about one minute.
  Transfer to a plate and cover loosely with aluminum foil or kitchen towel to
  keep warm while repeating with additional pancakes.
• 7 Place your 1 cup portion of heavy cream into the microwave and heat to just
  under boiling, about 200°F (93°C). You will see small bubbles forming at this
  temperature.
• 8 Pour the heated heavy cream over the semi-sweet chocolate chips and give it a
  minute to melt the chips before stirring. Stir after a minute, and continue
  stirring until the chocolate sauce is smooth. *If your sauce is too thick, add
  small drizzles of heavy cream until the consistency is smooth and pourable.

Nutrition Info