Hot Cocoa Pancakes Recipes

HOT CHOCOLATE PANCAKES

Steps:

• Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
• Measure mix by lightly spooning it into measuring cup and leveling it off. In a large mixing bowl combine mix, dry hot chocolate powder and cocoa powder. Mix until well combined.
• Whisk pancake mix and water together. Do not over-mix. Let batter stand 2 minutes. Pour or scoop slightly less than ¼ cup batter per pancake onto griddle.
• Cook 1-1 1/2 minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are brown. Serve immediately and top with chocoalte sauce, whipped cream, marshmallows, crushed candy canes, chocolate chips or fruit.

HOT CHOCOLATE PANCAKES

Steps:

• For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
• Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.

HOT COCOA PANCAKES

Steps:

• 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!

COCOA PANCAKES

Steps:

• Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
• Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several chocolate chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.

MINI-CHIP COCOA PANCAKES

Steps:

• In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.

COCOA PANCAKES

Steps:

• In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.