- Yield: 12 pancakes
- Yield: 12 pancakes
Ingredients
For the pancakes
- 1 1/2 cups International Delight Dark Hot Chocolate
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup dutch-process cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the topping
- 3/4 cup chocolate chips
- 1/2 cup light cream
- 1/2 cup mini marshmallows (optional)
Instructions
- Heat a griddle over medium-low heat.
- In a medium bowl, combine dark hot chocolate, egg, and vanilla extract. In a separate bowl combine flour, cocoa, baking powder, and salt. Stir wet ingredients into dry until just mixed (do not overmix!).
- Pour 1/4 cup of batter for each pancake into pan. Cook for 2 minutes, or until pancakes just begin to harden around edges. Flip and continue to cook for 2 minutes more.
- To make the fudge sauce, combine chocolate chips and cream in a small saucepan over low heat. Whisk slowly until completely combined, then pour into gravy boat or cup with spout. Pour over pancakes and top with mini marshmallows!