Caramel-Soaked Mexican Chocolate Pancakes

    Caramel-Soaked Mexican Chocolate Pancakes
    Meagan Micozzi

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

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Whisk wet ingredients into dry ingredients, mixing to smooth, uniform batter. Slowly stir in melted chocolate, mixing until completely distributed throughout batter.
    Step 4
    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.
    Step 5
    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.
    Step 6
    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.

    Nutrition Facts

    Serving Size: 
    3 pancakes
    Serving Per Recipe: 
    10
    0
    No votes yet
    20 mins
    Prep Time: 
    10 mins
    Cook Time: 
    10 mins
    Enter Quantity
    The base number of servings for this recipe is 10
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