Time: 55 min.
Complexity: easily
Servings: 4

The secret ingredient in these pancakes is hot chocolate mix, which infuses them with flavor from the inside out. Add it to the batter, and cook the rest with maple syrup to create chocolate syrup. Drizzle it over warm pancakes, top with whipped cream, and enjoy for breakfast or dessert.

Ingredients:

Hot chocolate syrup

• 1 tbsp. maple syrup
• 1/4 cup hot chocolate or cocoa mix

Pancakes

• 1.5 cups premium flour
• 0.5 cup hot chocolate or cocoa mix
• 1 tbsp baking powder
• Fine salt
• 1 and 1/4 cups milk
• 4 tablespoons melted unsalted butter + 4-5 tablespoons for greasing the pan
• 2 large eggs
• 0.5 tsp vanilla extract
• Whipped cream, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

hot chocolate mix, maple syrup, eggs, milk, cream

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Preparation:

Step 1
• Hot chocolate syrup:
  
  In a small saucepan over medium heat, bring the maple syrup and hot chocolate mixture to a boil, stirring constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep the syrup warm.
Step 2
• Pancakes:
  
  Preheat oven to 95°C (205°F). In a large bowl, combine flour, hot chocolate mix, baking powder, and 1/4 teaspoon salt. In a medium bowl, combine milk, oil, eggs, and vanilla extract. Pour the milk and egg mixture into the flour mixture and gently fold until just combined (a few lumps are okay).
Step 3
• Heat a large nonstick skillet over medium heat. Add 1 tablespoon of butter; once it's melted and the foam subsides, add 1/4 cup of batter, spreading it evenly. Cook until the pancakes are bubbly and the undersides are browned, about 4 minutes.
Step 4
• Flip the pancakes and continue cooking until the bottoms are darkened and the pancakes spring back when pressed in the center, about 3 minutes. Repeat with the remaining butter and batter. Place the finished pancakes in a warm oven. Serve with hot chocolate syrup and whipped cream.
  
  Homemade whipped cream:
  Pour 2 cups of heavy cream into a well-chilled bowl, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Beat with a mixer on medium-high speed until soft peaks form, about 2 minutes.

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