Search recipes

Caramel-Soaked Mexican Chocolate Pancakes

Caramel-Soaked Mexican Chocolate Pancakes

Caramel-Soaked Mexican Chocolate Pancakes will curb your sweet cravings for the day ahead starting with breakfast!

For more great recipes, check out The New Southwest: Classic Flavors with a Modern Twist


Ingredients
2
disks (6.3 oz) Mexican Chocolate
1 1/4
cups
all-purpose flour
1
tablespoon
granulated sugar, white
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1 1/4
cups
buttermilk
1
large egg
3
tablespoons
vegetable oil, divided
1
teaspoon
vanilla extract
1/2
teaspoon
almond extract
1 1/2
cups
cajeta
Directions
To prepare chocolate, chop each disk into large wedges and place in microwave-safe bowl. Cook in two 30-second bursts, stirring after each, then finish with additional 15 to 30 seconds. Set aside to cool slightly.
To prepare pancake batter, whisk together flour, sugar, baking powder, baking soda, and salt in large bowl. In second bowl, whisk together buttermilk, egg, 2 tbsp. of oil, vanilla extract, and almond extract.
Whisk wet ingredients into dry ingredients, mixing to smooth, uniform batter. Slowly stir in melted chocolate, mixing until completely distributed throughout batter.
Heat 1 tsp. oil in heavy-bottomed skillet over medium heat. (For best results, fry pancakes in batches, adding 1 tsp. oil to pan per batch.) Using ¼-cup measure, portion out three to four pancakes.
Fry approximately 2 minutes on first side, until air holes appear at edges of each pancake and they are puffed and matte colored. Flip and cook 1 to 2 minutes more, until pancakes are cooked through.
Stack on plate, top with generous drizzle of cajeta (approximately ½ cup per stack), and serve immediately. Add more oil to pan and continue to cook pancakes until all the batter is used.

The base number of servings for this recipe is 10
OK

Write a Review