Description
Mexican chocolate pancakes blend rich cocoa and cinnamon into fluffy breakfast magic. Creamy chocolate drizzle and warm spices create a morning experience that transports breakfast lovers straight to comfort’s delicious heart.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (710 ml) cake flour
- 3 tablespoons (45 ml) baking powder
- 2 tablespoons (30 ml) sugar
- ½ teaspoon (2.5 ml) salt
Liquid Ingredients:
- 2 cups (480 ml) milk, plus more as needed
- 2 large eggs
- 1 tablespoon (15 ml) vanilla extract
- 4 tablespoons (60 ml) butter, melted
Serving Accompaniment:
- Maple syrup or pancake syrup, for serving
Instructions
- In a spacious mixing vessel, meticulously blend cake flour, baking powder, granulated sugar, and kosher salt using a wire whisk, ensuring uniform distribution of dry components.
- Select a separate mixing bowl and vigorously whisk whole milk (237 milliliters or 8 fluid ounces), fresh eggs, and pure vanilla extract until ingredients are thoroughly integrated and exhibit a smooth, consistent texture.
- Gently cascade the liquid mixture into the dry ingredient blend, utilizing delicate stirring motions to prevent overworking the batter, which could result in dense, tough pancakes.
- Introduce melted unsalted butter (56 grams or 2 ounces) into the developing batter, folding with minimal agitation to maintain optimal airiness and texture.
- Adjust batter consistency by incrementally adding milk if the mixture appears excessively thick, aiming for a smooth, pourable composition that will create perfectly shaped pancakes.
- Warm a non-stick skillet or griddle over medium-low heat, lightly coating the surface with neutral cooking spray or a whisper of butter to prevent sticking.
- Ladle approximately 60 milliliters (1/4 cup) of batter onto the heated surface, allowing pancakes to develop signature bubbles across the top before executing a precise, confident flip.
- Cook each side until achieving a golden-bronze hue, typically requiring 2-3 minutes per surface, ensuring a delicate, tender interior.
- Transfer completed pancakes to a warmed serving platter, accompanying with softened butter, premium maple syrup, and optional garnishes like fresh seasonal berries or caramelized banana slices.
Notes
- Leftovers stay fresh in the refrigerator, ready to be quickly reheated in a toaster for a convenient morning meal.
- Customize your breakfast adventure by topping these pancakes with fresh berries, creamy whipped cream, or classic maple syrup.
- Keep the batter slightly lumpy for incredibly light and airy pancakes that melt in your mouth.
- Cooking at medium-low heat ensures a golden, evenly cooked pancake without burning the delicate mixture.
- Cake flour transforms these pancakes into a melt-in-your-mouth breakfast experience that elevates your morning routine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 352
- Sugar: 5 g
- Sodium: 114 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 78 mg