These pancakes are light and fluffy and full of chocolate and mint flavor.
1 cup all-purpose unbleached flour
11/2 teaspoons baking powder
1/4 teaspoons salt
2 table spoons cocoa powder
1 1/2 cups buttermilk
1/2 teaspoon mint extract
1 table spoon unsalted butter (melted)
1 large egg
1.55 oz Hershes chocolate bar
No nutrition information available
1. Mix together all the dry ingredients in one bowl. In another bowl, whisk together egg with buttermilk. Mix wet ingredients with the dry just until combined. Crumble chocolate bar into small pieces and fold them into the batter.
2. Grease and heat an 8 inch skillet over medium-high heat. Pour 2 table spoonfulls of batter for each pancake. Cook on one side until bubbles form and bottom of pancake is set, for about 1 minute. Flip and cook for 1 minute on another side. Transfer on a plate and repeat with rest. Stack pancakes on top of one another and drizzle with honey or maple syrup.