Hot Cocoa Pancakes
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![Servings]()
Portions6
Ingredients
- 2 cups milk
- 4 envelopes sweetened hot cocoa mix (OR 2/3 cup)
- 2 1/2 cups flour
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
-
1/4 cup Country Crock® Original Spread, melted - plus more for skillet
![Original Spread]()
- Toppings: chocolate syrup, whipped cream, mini marshmallows
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Bring milk to a gentle boil. Stir in sweetened hot cocoa mix until fully dissolved. Set aside to cool slightly.
- Whisk flour, baking powder, and salt together in a large mixing bowl. Add the eggs, melted Country Crock®, and reserved cooled cocoa to the bowl and stir. Do not overmix; a few lumps are fine.
- Lightly grease a skillet with Country Crock® and set over medium-low heat.
- Scoop about 1/4 cup batter onto hot skillet. Cook until bubbles start to form on the surface of the pancake, about 90 seconds. Flip and cook for another 60-90 seconds. Repeat with the remaining batter.
- Serve pancakes hot with chocolate syrup, whipped cream, and mini marshmallows.
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