With my latest visit to Texas, I couldn’t help but notice something trendy there…Combining the flavor of chocolate pancakes and chili pepper. At first, I was a tad nervous about giving chocolate chili pancakes a whirl, but I quickly lightened up…because if I didn’t like it, I wouldn’t share chocolate chili pancakes and I would make something else and you would never have known I tried it. Isn’t life easy?
Chocolate Chili Pancakes Recipe:
When googling around, I noticed that most “chocolate chili” breakfasts were about the same recipe and were paired with a raspberry topping. Well, I didn’t have raspberries, so I decided to nix that and work with what I had on hand.
Ingredients for Chocolate Chili Pancakes:
2/3 cup flour
1/4 cup dark cocoa powder (I used Hershey’s dark cocoa powder). You substitute chocolate chips or a chocolate bar.
1/8 cup stevia
1 teaspoon baking powder
1 teaspoon red chili flakes (I don’t why I even had those just hanging out at my house…the more you add the spicier it will be)
1 teaspoon cinnamon
½-1 cup milk (water works too) depending on how thick you like your pancakes. I generally use about 2/3 but don’t really measure.
Directions for chocolate chili pancakes:
- Combine the dry ingredients (flour cocoa, chili flakes) into a bowl.
- Add the dry ingredients to the wet ingredients in a large mix bowl, mix.
- Once you have desired consistency, place on griddle and cook medium heat. (I like 200 degrees)
- Cook until bubbles form on top and flip.
- Cook other side for a few minutes.
- Place on a plate and add melted butter to your chocolate chili pancakes.
My verdict of Chocolate Chili Pancakes?
Well obviously if I’m sharing chocolate chili pancakes with you, I enjoyed it. I wasn’t sure how I’d enjoy the sweet and savory combination but let’s say…I do. Chocolate chili pancakes aren’t the most photogenic of pancakes, but if you are looking for a pancake with a kick, chocolate chili pancakes are a good one.
Question for you: Ever had the combination of chocolate and chili?