Categories: Breakfast
Ingredients
- 1/2 up unsweetened cocoa powder
- 2/3 cup sugar
- 3 cups cake flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 large eggs
- 3 cups buttermilk
- 4 tbsp salted butter, melted, plus more for the pan
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 6 oz. semisweet chocolate, finely chopped
- Mini marshmallows, for topping
Directions
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Whisk the cocoa powder and sugar in a large bowl to break up any clumps. Whisk in the flour, baking powder, baking soda and salt.
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In a separate bowl, whisk the eggs, buttermilk, and melted butter. Gradually fold the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
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Heat a large skillet or griddle over low to medium-low heat and smear a little bit of butter over the surface. Add 1/3 cup scoops of batter to the pan and cook until small bubbles form on the surface and the edges look dry, 2 to 2 1/2 minutes. Flip and cook until golden brown on the bottom and set in the middle, about 2 more minutes. Repeat with the remaining batter, adding more butter to the pan as necessary.
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For the chocolate sauce: Heat the heavy cream in a small saucepan until hot but not boiling. Remove from the heat and add the chopped chocolate, stirring until melted and smooth. Top the pancakes with the chocolate sauce and marshmallows.