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As promised, here is the first derivative recipe I’m posting from my base pancake recipe found here. The ingredients are much the same with the addition of some chocolate to the pancakes. If you are really itching to get diabetes, I’d suggest taking something like a Mars bar, chopping it up and chucking it into the mix. This recipe is enough to give you a sugar high for an hour or so before you succumb to a food coma. If you’re good at multitasking, then you can make the caramel concurrently, but if it’s your first time, I’d recommend making it first.
1/2 cup of brown sugar
1/2 cup water
1/2 cup cream
1 tablespoon butter
Mix the brown sugar and water together in a pot and bring the mixture up to a low boil. Be sure to keep stirring it as you don’t want the mixture to burn. Once the water has evaporated somewhat (we’ll say about half way gone), mix in the butter and continue to mix (over low heat). At this point, the mixture should resemble a thick syrup. Whisk in the cream and set the sauce aside.
1/2 cup all purpose flour (or bread flour)
1/2 teaspoon of baking powder (be generous now)
1 Extra large egg
1/2 cup of water/milk or liquid
Salt (a pinch)
4 tablespoons Hot Chocolate Mix (or cocoa powder). I used Ovaltine because I happened to have a big tub lying around.
The directions for the pancakes here are much the same as with the original recipe. Mix, ladle into hot pan and cook. Repeat. One thing to be aware of though is that the cocoa does make the pancakes more susceptible to burning so do use a lower heat, at least until you’ve figured out your stove.
Wen you’re ready to serve, warm up the sauce and pour over the pancakes. Enjoy!