Happy Cinco de Mayo!
In Mexico, this holiday is simply the remembrance of a victory against the French in 1862 and not that big of a deal. However, Cinco de Mayo (and all other holidays) is obviously much celebrated in the food blogging world, and in America in general. It has evolved into an all around celebration of Mexican culture, complete with food, parades, and $5 burritos (Moe’s, anyone?).
I considered making flan or something pina colada flavored, but settled on these Mexican hot chocolate pancakes. Mexican hot chocolate is made by adding two Mexican spices, cinnamon and chili powder, to the original drink, so the same additions were made to chocolate pancakes. Using pancake mix makes them super easy.
We may have to retire hot chocolate soon because the weather is absolutely gorgeousss. But pancakes can be enjoyed all summer, no matter how hot it is! Yay!
But who I am I kidding, hot chocolate is acceptable any time of year.
Mexican Hot Chocolate Pancakes adapted from Betty Crocker, serves 3-4
- 1 cup Trader Joe’s wholegrain pancake mix + 1 tbs applesauce or 1 cup Bisquick pancake mix
- 2 tbs maple syrup
- 1 tbs cacao or cocoa powder
- 1/2 cup chocolate soy, almond, or dairy milk
- 1/2 tsp vanilla
- 1 egg
- 1 tsp cinnamon
- 1/4 tsp chili powder
- Chocolate chips
- Mini marshmallows
To top: Cottage cheese, whipped cream, maple syrup, cinnamon, chili powder, and mini marshmallows
- Whisk together first eight ingredients in a medium bowl until combined. The batter should still be slightly lumpy.
- Cover and refrigerate the batter for several hours or overnight.
- Ladle about 1/4 cup batter per pancake on a heated and greased griddle and sprinkle with chocolate chips and marshmallows.
- Cook 2-3 minutes per side, until the top is bubbly around the edges. Flip pancake and cook the other side another 2-3 minutes and flip onto a plate.
- Store pancakes in a warmed oven until ready to serve.
- To serve: place a dollop of cottage cheese on each pancake and top with a dollop of whipped cream. Sprinkle on cinnamon, chili powder, and mini marshmallows. Drizzle with maple syrup.
These were really good. The chocolate flavor was great, the marshmallows were really great, and the spices were detectable but not overwhelming. Did you notice the cottage cheese on top? That was my attempt at adding protein. Because honestly I need protein with every meal or I just get very sad. The nutritional value of this recipe is actually rather good compared to your usual pancake, especially if you use the multigrain pancake mix and soymilk. I subbed in maple syrup for sugar and applesauce for oil with no negative effect on the dish. This way, it’s acceptable to top them with whipped cream! Now I’ll have to try actual Mexican hot chocolate 🙂