untitled 2008

untitled 2008
pastel on bristle paper

Saturday, April 28, 2012

Mexican Chocolate Pancakes

As promised there is the third pancake recipe. For this recipe I use Mexican Chocolate that is used for hot chocolate. It is a combination of Mexican chocolate and cinnamon. If you never seen the Mexican Chocolate for hot chocolate you can buy this online or if you are in California call your local grocery store to see if they carry it. I prefer this hot chocolate over all other hot chocolate.

The Mexican Chocolate
Mexican Chocolate Pancakes

1 cup flour
2 Tablespoons baking powder
1/4 teaspoon salt
1 cup milk
1 3.1oz circle of Mexican Chocolate chopped
1 egg
2 Tablespoons oil
1 teaspoon vanilla

In a medium mixing bowl combine the flour, baking powder and salt. In a blender add half the milk and the chopped Mexican Chocolate. Blend this until the chocolate in well incorporated into the milk. Add the rest of the milk, egg, oil and vanilla into the blender and blend until combine. Add the wet ingredients into the dry and whisk together.
Heat a griddle or frying pan on medium heat and spray with oil. Add one heaping tablespoon for small pancakes or about two heaping tablespoons for a larger pancake. Spread the batter into a circle shape. They will take about 2 minutes on each side.  The chocolate melts into the batter making it harder to flip if you don't cook it a little longer.

Mexican Chocolate Pancakes
with caramel sauce
Serve with maple syrup or caramel sauce.

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