A special treat, these hot chocolate pancakes are amazing. Topped with raspberry syrup, sensational! Serve for Valentine's Day, or anytime you want to treat someone you love to something really special.
Author: Sara Borgstede
3cupsall purpose flour
1cuphot chocolate mix
1stick buttermelted and cooled
4Tbutter for skillet
For raspberry syrup: Begin syrup first. In a small saucepan, combine raspberries, 1/2 cup water and sugar and cook over low/medium heat. Stir occasionally. Simmer for 10 minutes.
If desired, strain through a mesh sieve to remove seeds. Return to pot.
In a separate small bowl, combine corn starch with 1/4 cup cold water.
Add corn starch mixture to raspberry sauce and cook until thick and bubbly.
Remove from heat until ready to serve.
For pancakes: In a large bowl, whisk together flour, hot chocolate mix, baking powder, and salt.
In a separate medium bowl, mix milk, melted butter, eggs, and vanilla.
Pour wet ingredients into dry and mix only until combined. (It's ok if there are still some lumps.)
Heat a large non-stick skillet or griddle to medium heat.
Add 1 T butter. When melted, pour batter by 1/4 cup rounds to make pancakes. Cook until surface begins to bubble, about 4 minutes, then flip. Cook about 3 minutes more, until bottoms are slightly brown and pancakes are springy to the touch. Continue to use more butter as needed for griddle.