Peppermint Hot Chocolate Pancakes Food

HOT CHOCOLATE PEPPERMINT PANCAKES

Steps:

• Preheat a skillet or griddle.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and hot chocolate mix.
• Add in the egg, milk, vegetable oil, and peppermint extract. Whisk until just combined.
• Fold in the chocolate chips.
• Grease skillet or griddle with nonstick cooking spray or butter and pour batter onto the hot surface. Cook until the pancake begins to bubble, then flip to cook the other side. Continue until all batter has been used.
• Garnish with mini chocolate chips, mini marshmallows, whipped cream, crushed peppermint candy, and chocolate syrup (optional).

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs.
• Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks.
• Yield: 1 1/2 cups

PEPPERMINT HOT CHOCOLATE STUFFED PANCAKES

Steps:

• Use a small blender or food processor, crush the peppermints to small pieces and peppermint dust, then set aside.
• Line a baking sheet with parchment paper
• Spoon chocolate spread onto baking sheet into 6 dollops of about 2-2 1/2 TBS each. Using a spatula, spread each dollop out to make 6 chocolate discs about 2 inches in diameter and 1/2 centimeter thick. *
• Sprinkle crushed peppermint over chocolate disks
• Put baking sheet in the freezer to allow chocolate to harden and set. This takes at least an hour. **
• Once chocolate peppermint disks are set preheat griddle to 375 degrees F
• In a mixing bowl, add the Aunt Jemima Buttermilk Complete Mix, and form a small well in the center
• Pour the water into the center, and mix until there are no large lumps, but do not over mix or your pancakes will be tough and chewy.
• Allow batter to rest 3-5 minutes to allow the leavening agents to activate, as this will give you lighter, fluffier pancakes. The batter will get thicker during this time. Do not worry.
• Use a measuring cup pour 1/4 cup pancake batter onto hot griddle for each pancake, pour 6 pancakes if there is enough room.
• Remove chocolate peppermint disks from parchment paper, do so carefully, and place the frozen disk of chocolate into the center of each poured pancake.
• Then pour an additional 1/4 cup of batter over the top of the disk, so it is completely covered.
• Let cook until the top begins to look dry and edges are golden brown.
• Flip, and cook other side.
• Remove from griddle, and serve immediately with Aunt Jemima Syrup!

PEPPERMINT HOT CHOCOLATE PANCAKES

Steps:

• Make the pancakes: Combine all pancake ingredients in a large bowl. Whisk together until the batter is smooth. Spray a large sauté pan or griddle with cooking spray and bring to medium heat. Drop about ¼ cup servings of batter onto the pan or griddle. Cook the pancakes for about 1 minute on each side or until cooked to your liking.
• Make the peppermint chocolate topping: Melt the dark chocolate chips. Slowly stir in warm milk and peppermint extract until incorporated. Top your pancakes with a drizzle of the melted mint chocolate and a sprinkling of peppermint candy pieces or crushed candy canes.

HOT CHOCOLATE PANCAKES

Steps:

• For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
• Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.

PEPPERMINT HOT CHOCOLATE

Steps:

• Whisk six 12-ounce cans evaporated milk, 1/3 cup chocolate liqueur and 1/4 cup peppermint schnapps in a slow cooker. Add two 12-ounce bags dark chocolate chips. Cover and cook on low for 2 to 3 hours, stirring occasionally. Ladle into mugs. Garnish with whipped topping and candy canes.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

PEPPERMINT HOT CHOCOLATE

Steps:

• Put the chocolate in a pan with the milk. Gently heat, stirring until all the chocolate has melted. Continue heating until the milk is steaming, then remove from the heat and stir in the cream.
• Divide the hot chocolate between 6 mugs, add sugar to taste and hang a candy cane on the edge of each. Pass the mugs round and let everyone stir their hot chocolate with their candy cane - letting as much of the sweet peppermint dissolve as they fancy.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy., Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.