Making your favorite winter beverage into your favorite breakfast food is easier than you think. With these fluffy hot chocolate pancakes and marshmallow syrup, every bite is wonderful and filling.
Mix together the dry ingredients in a bowl (flour, sugar, baking cocoa, baking powder, and salt).
In another bowl, lightly beat the eggs.
Mix in the chocolate milk, and then stir in the vegetable oil and vanilla extract.
Gently combine the wet ingredients with the dry until the flour is moistened but a few lumps might remain. If you want the batter thinner, add in 1-2 teaspoons of milk at a time until desired consistency.
When the skillet is ready, pour ¼ cup measures of pancake batter onto skillet and cook until edges look set and center is bubbly. About 2-4 minutes.
Flip and cook until other side is lightly browned. Repeat until all pancakes have been cooked.
Serve with marshmallow syrup.
Marshmallow Syrup
In a small bowl, combine the ingredients needed for the syrup until well mixed.
Pour over pancakes as use as desired.
Notes
Gentle Mixing: Avoid overworking the batter when you combine the wet and dry ingredients. Overmixing can result in flat and rubbery pancakes.Perfect Timing: Wait for the pancake to have set edges, bubbles on top, and no resistance when sliding a spatula underneath before flipping. If it bends when you try to flip it, it's not ready.No Squishing: Resist the urge to press the pancake down while cooking. Let the heat do its work and raise the pancake naturally.Adjust Heat: If your pancakes are doughy in the center but set or burnt on the edges, adjust the heat settings. Lower the temperature and be patient for the best results.Storage: Store leftover chocolate milk pancakes in an airtight container in the fridge for up to 5 days. Reheat or enjoy them cold as desired.