Hot Chocolate Pancakes with Whipped Cream

Are you looking for the perfect indulgent breakfast treat to warm your soul on a cold winter morning? Look no further than these delightful Hot Chocolate Pancakes with Whipped Cream. This recipe combines the comforting flavors of hot chocolate with the fluffy goodness of pancakes, creating a decadent dish that will have you coming back for more. Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, these pancakes are sure to hit the spot.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Whipped cream, for serving
• Chocolate shavings, for garnish

Step-by-Step Instructions:

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.

Cook for 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for an additional 1-2 minutes, or until cooked through. Repeat with the remaining batter.

Serve the pancakes hot, topped with a generous dollop of whipped cream and a sprinkle of chocolate shavings.

Expert Tips:

• For extra indulgence, try adding a drizzle of chocolate sauce or caramel syrup on top of the whipped cream.
• Don’t have buttermilk on hand? You can easily make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Storage & Substitutions:

These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or toaster oven before serving.

FAQ:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that the texture of the pancakes may be slightly denser.

Can I freeze the pancakes for later?

Yes, you can freeze the cooked pancakes in a single layer on a baking sheet, then transfer them to a resealable plastic bag once frozen. Reheat in the toaster straight from the freezer.

Is it necessary to use buttermilk?

Buttermilk helps to tenderize the pancakes and add a slight tanginess to the flavor. If you don’t have buttermilk, you can use regular milk with good results.

How can I make these pancakes dairy-free?

To make these pancakes dairy-free, you can use a plant-based milk such as almond, soy, or oat milk, and substitute the butter with a neutral oil like vegetable or coconut oil.

Can I add toppings to the pancakes before flipping?

Absolutely! Feel free to add chocolate chips, chopped nuts, or mini marshmallows to the pancakes before flipping for an extra burst of flavor and texture.

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