For the choco­holics, this recipe is for you! In­dulge your­self in choco­latey good­ness and savour the deep tones from the dark choco­late with these pan­cakes. The gooey fudge driz­zle takes these pan­cakes to an­oth­er lev­el of flavour pro­files. Try out this recipe if you want to cre­ate pan­cakes that are moist and will def­i­nite­ly sat­is­fy your sweet tooth.

In­gre­di­ents

For the Fudge driz­zle :

1/4 cup semi­sweet choco­late chips

1/2 cup dark choco­late (chopped)

1/2 cup heavy cream

For the Pan­cakes:

1 cup all-pur­pose flour

1/3 cup unsweet­ened co­coa pow­der

1/2 cup dark choco­late (chopped)

1/3 cup brown sug­ar

1 tea­spoon bak­ing pow­der

1/2 tea­spoon bak­ing so­da

1/4 tea­spoon fine salt

1/8 tea­spoon ground cin­na­mon

1 large egg

1 1/4 cups whole milk

2 ta­ble­spoons un­salt­ed but­ter, melt­ed

Chopped nuts, for gar­nish

Sliced Ba­nana for gar­nish

Di­rec­tions

Make the top­ping:

Fine­ly chop the choco­late. Fine­ly chop the choco­late in­to small, uni­form pieces with a ser­rat­ed knife. Trans­fer to a mi­crowave-safe bowl.

Mi­crowave for 30 sec­onds, stir and re­peat.

Mi­crowave the choco­late in 3 (30-sec­ond) in­ter­vals, stir­ring be­tween each. When the choco­late is most­ly melt­ed and on­ly a few tiny pieces re­main, stop mi­crowav­ing and set aside at room tem­per­a­ture; the last few pieces will melt. Set aside.

Make the pan­cakes:

In a large bowl whisk to­geth­er the flour, co­coa pow­der, sug­ar, bak­ing pow­der, bak­ing so­da, salt, and cin­na­mon.

In a medi­um bowl whisk to­geth­er the egg, but­ter­milk, and melt­ed but­ter.

Com­bine the wet and dry in­gre­di­ents. For the pan­cake bat­ter, the key is to leave a few lumps and not over­mix the bat­ter. At this point the bat­ter can rest, cov­ered, for up to 30 min­utes.

Heat a large non­stick pan to medi­um heat.

Coat the pan with a dol­lop of but­ter. Pour bat­ter by 1/3 cup on­to the hot pan, do not crowd the pan.

Cook un­til the edges are set and bub­bles have formed on the top, about 1 to 2 min­utes.

Gen­tly flip and cook for 1 to 2 min­utes on the oth­er side, or un­til done.

Keep cooked pan­cakes warm in the oven while you fin­ish the bat­ter and get ready to serve.

Stack pan­cakes on plates and top with the fudge sauce and chopped nuts and ba­nanas.