Mexican Chocolate Pancake Recipes

MEXICAN CHOCOLATE PANCAKES WITH DULCE DE LECHE

Steps:

• In medium bowl, stir together all pancake ingredients just until combined.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
• Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
• Serve pancakes topped with dulce de leche sauce and strawberries.

CHOCOLATE PANCAKES

Steps:

• Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

DECADENT CHOCOLATE PANCAKES

Steps:

• Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CHURRO PANCAKES WITH CHOCOLATE SAUCE

Steps:

• For the sauce: Whisk the sugar, cocoa powder, cornstarch, salt and cloves together in a small saucepan. Whisk in the coffee, milk and vanilla and bring to a simmer over medium heat. Cook, whisking until the sauce begins to bubble and thicken slightly, 2 to 3 minutes. Pour the sauce into a serving bowl and keep warm.
• For the pancakes: Whisk the flour, cornstarch, confectioners' sugar, baking powder, 1/2 teaspoon of the cinnamon, the salt and baking soda together in a large bowl. Whisk the milk, butter, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, combine the remaining 1 1/2 teaspoons cinnamon with the granulated sugar in a large shallow bowl and set aside.
• Heat a large nonstick skillet over medium heat. Brush the skillet generously with butter then drizzle 1 heaping tablespoon of the batter into the pan, moving your hand back and forth to form a 3-inch long pancake stick; repeat to make enough pancakes to just fill the skillet. Cook, until pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the batter is cooked through, about 30 seconds more.
• Transfer the pancakes to the cinnamon-sugar mixture and toss to coat. Shake off the excess and serve immediately while hot, with the Mexican chocolate sauce on the side for drizzling or dipping. Repeat with the remaining batter and cinnamon-sugar to make more pancakes, brushing the skillet with more butter in between batches.

MEXICAN PANCAKES

Steps:

• Brown ground beef in a large skillet.
• Drain off fat.
• Add taco seasoning, tomato sauce and water.
• Simmer until flavors are blended and sauce has thickened, about 20 minutes.
• Set aside.
• For pancakes, mix together mix, milk, eggs and cornmeal.
• Preheat griddle to 400°F Using 1/3 cup batter for EACH pancake, grill until golden brown.
• Stack pancakes between wax paper.
• Keep warm in 200F oven.
• Continue until batter is gone.
• Spread 1/2 cup filling on half of the pancakes.
• Top each with a second pancake.
• Spread with more filling.
• Sprinkle cheese and other desired toppings on top.

CHOCOLATE PANCAKES

Steps:

• In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
• In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
• Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it's warm.
• Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
• Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).

DOUBLE CHOCOLATE MEXICAN BROWNIE PANCAKES

Steps:

• In a large bowl, combine the pancake mix, cocoa, sugar and cinnamon.
• Whisk in water until large lumps disappear.
• Add the walnuts and chocolate chips, stir until thoroughly mixed.
• Allow the batter to rest for five minutes.
• Cook according to directions on the packaged mix.
• Serve warm with topping of your choice.

MEXICAN CHOCOLATE PANCAKE

Steps:

• create the mix by adding the water to the powder, than frying them in a pan on high flame with butter. Cook the pancake for about 30 seconds to 1 minute and then add some ground up mexican chocolate, with some chunks in the middle of the pancake and flip.