Every once in awhile, I love having dessert for breakfast. The result, “Hostess Cupcake” Pancakes.
Chocolate Pancakes (serves 5)
Chocolate Pancakes - 1 cup milk - 1 egg - 2 tbsp butter, melted - 1 cup, all-purpose flour - 1/3 cup, cocoa0powder - ¼ cup, sugar - ½ tsp. baking soda - ½ tsp. salt
Chocolate Sauce - 300 g. heavy cream (about 1 ½ cups) - 300 g. semi-sweet chocolate (about 1 1/3 cups) - 50 g. sugar (about ¼ cup)
Icings (for swirls) - ¼ cup icing / powdered sugar - 1 tsp milk
For the chocolate pancakes:
In a medium bowl, add the wet ingredients: milk, eggs, melted butter. Whisk until combined.
In a separate bowl, sift flour, cocoa powder, and baking soda. Add sugar and salt. Slowly whisk wet ingredients into the dry mixture, and whisk until you get rid of most of the lumps.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with an oil mister, and when the skillet is hot, pour ¼ cup of batter per pancake. Once the batter sets around the edges, flip over. Cook until the batter is baked all the way through.
For the chocolate sauce:
Chop chocolate and place in a heat-proof bowl. In a small saucepan, heat sugar and heavy cream until it comes to a rolling boil (remove from the stove as soon as it begins to boil).
Pour the cream and sugar mixture over the chocolate, and stir to combine. Avoid using a whisk (like I have done in my picture) because it incorporates air bubbles. At first, the chocolate will look split, or curdled, but it will combine as the ingredients begin to homogenize)
Pour over pancakes while warm. The sauce will set over time, but you can re-heat it in the microwave again as needed.
For the icing (optional):
Combine all of the ingredients in a small bowl, and whisk until combined. Place icing in a piping bag, piping triangle, or zip lock bag (with the tip trimmed), and pipe patters on top of your pancakes. This is a fun little activity to get the kids involved.