Description
Rich chocolatey pancakes topped with marshmallow creme and mini marshmallows.
Makes 12 pancakes.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 cup Unbleached All-purpose Flour
- 3 Tablespoons Dutch-process Cocoa
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Cinnamon
- 1 Egg
- 1-¼ cup Buttermilk
- 2 Tablespoons Unsalted Butter, Melted And Cooled
- ½ cups Mini Chocolate Chips, Plus More For Serving
- Marshmallow Creme And Mini Marshmallows, To Serve
Preparation
Whisk together the flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl or large measuring cup, whisk the egg well. Whisk in the buttermilk and melted butter. Add the flour mixture and whisk until only a few lumps remain. Stir in the chocolate chips.
At this point, the batter can rest for up to 30 minutes. I find the longer I let it rest, the fluffier my pancakes are. Pour the batter by 1/4 cup measures onto an electric griddle heated to 350ºF or into a hot skillet coated with butter. Cook until the edges are set and the top has lots of bubbles. Flip and cook a minute or two more, until done.
Serve topped with the marshmallow creme, mini chocolate chips, and mini marshmallows.
