Fresh Dish Foodie, Whitney, has a special treat on the menu - Hot Chocolate Pancakes.
The fudge topping for this recipe comes together with just two ingredients in the microwave. Be sure to stir your topping every 30 seconds to prevent burning.
Whip up your batter and let it rest while you prepare your skillet. Cook your pancakes until small bubbles appear on top, then flip. Keep your pancakes warm in the oven while you cook the rest of the batter.
These are a festive morning treat that your family will love and love you for.
Get the full recipe below:
Ingredients:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1 large egg
- 1 1/4 cups buttermilk or whole milk
- 2 tbsp unsalted butter, melted
- Mini marshmallows, for garnish
Directions:
- Get a small microwave-safe bowl, microwave the chocolate chips and cream until melted, stirring every thirty seconds to prevent burning. Stir until smooth.Set aside.
- Start with a large bowl and whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl whisk together the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix – it’s okay to have lumps.
- Let the batter rest, covered, for at least 5 minutes (up to 30 minutes).
- Heat a griddle or skillet over medium heat. Melt about a tablespoon of butter in the pan.
- Pour about 1/3 cup batter into the hot skillet. Cook until you see small bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancake is cooked through.
- Keep cooked pancakes warm in the oven while you finish the batter and prepare to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.
