There’s so much that goes into the magic of Christmas morning.
The anticipation, the pajamas, the food, the music, the presents, the Christmas tree, and of course, the sense of family and giving. As a kid, unwrapping the last present is sort of depressing. That means it’s almost all over.
But that also meant it was almost time for Christmas breakfast, which made the depressing fact that presents were done with that much easier to accept. Our family tradition was almost always cinnamon rolls. This year, however, I think I’ll be making these Hot Chocolate Pancakes! As a chocoholic, this recipe satisfies all my cravings instantly.
If you make any of my recipes this holiday season, be sure to tag me on Instagram and use the hashtag #handletheheat so I can see them and feature them on the blog.
By the way, if you want to know how to make these pancakes ahead of time, along with cakes, pies, bread, frosting, and so much more be sure to download my free Make Ahead Baking Guide:
Taste: Ultra rich and chocolaty, just like hot cocoa should be!
Texture: The pancakes are thick and tender but the rich and creamy fudge topping with sticky pillowy marshmallows just takes it to a whole new level.
Ease: Super easy, takes less than 30 minutes!
Pros: Fun and festive breakfast treat.
Cons: Not an everyday breakfast.
Would I make this again? Absolutely!!
How to make Hot Chocolate Pancakes
Yield: 4 servings
Prep Time: 10 minutes
Cook: 10 minutes
For the fudge topping:
3/4 cup (128 grams) semisweet chocolate chips
1/2 cup heavy cream
For the pancakes:
1 cup (127 grams) all-purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/3 cup (66 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/8 teaspoon ground cinnamon
1 large egg
1 1/4 cups buttermilk or whole milk
2 tablespoons unsalted butter, melted
Mini marshmallows, for garnish
Make the topping:
In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.
Make the pancakes:
In a large bowl 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 overmix, it’s okay to have lumps. At this point the batter can rest, covered, for up to 30 minutes.
Heat an electric griddle to 350°F, or a large nonstick pan to medium heat. Coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.
Keep cooked pancakes warm in the oven while you finish the batter and get ready to serve. Stack pancakes on plates and top with the fudge sauce and mini marshmallows.
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