Mexican Smoked Chocolate Pancakes

Every day can be a great day, provided you start with these decadent pancakes. Made with smoked cocoa and Mexican chocolate, they not only make a smoky, chocolaty breakfast treat, but they’re also the perfect finish to any meal.

  • Prep Time

    15 Minutes
  • Marinate Time

    N/A
  • Cook Time

    15 Minutes
  • Serves

    4 People
  • Pellets

    Hickory
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 1/2 cup
  • Cocoa powder
  • 2 1/2 cups
  • Flour, all purpose
  • 1 bar
  • Mexican chocolate
  • pinch
  • Salt, kosher
  • 4 each
  • Eggs
  • 2 cups
  • Milk, 2%
  • 1 tsp
  • Vanilla, extract
  • 4 tbsp
  • Butter, melted
  • 1 tsp
  • Baking powder
  • As needed
  • Cinnamon, ground
  • As needed
  • Whipped cream
  • As needed
  • Honey

Procedure

  1. Preheat smoker to 185 deg F. Place cocoa powder in a foil lined tray.
  2. Place coca powder into the smoker and smoke for 45 minutes. Remove from smoker and let cocoa powder cool to room temperature.
  3. Grate Mexican chocolate with a coarse box grater. Combine flour, salt, baking powder, smoked cocoa in a mixing bowl with grated Mexican chocolate.
  4. Combine milk, eggs and melted butter in a separate bowl and whisk until smooth. Add liquid to the bowl with the dry ingredients.
  5. Whisk the ingredients together until they well combined.
  6. Cook pancakes on a 325 deg F griddle, flip when they are set on the first side.
  7. Serve stacked with whipped cream, ground cinnamon and drizzle with honey.

Recipe Categories: Breakfast, Smoke