Try these delicious chocolate-filled hot cakes for your breakfast, decorated with fruit. You'll see how easy they are, and you'll want to treat everyone to breakfast with this recipe.
In a small pot, heat enough water over medium heat without filling it more than halfway. When hot, place a bowl on top with Hershey’s semi-sweet chocolate chips and melt using a double boiler for 5 minutes or until completely melted, remembering to stir constantly with a spatula to help melt it more easily and quickly. Remove from heat and divide into two bowls, as one will be for decoration. Set aside.
For the hot cake batter, in a bowl, mix the flour with Hershey’s Cocoa, milk, sugar, egg, butter, and baking powder using a whisk. Mix well until there are no lumps and let rest for 5 minutes.
To form the hot cakes, in a non-stick pan, add a little butter over medium heat, pour a ladle of the hot cake mixture, and let cook for 2 minutes. Add a tablespoon of the melted Hershey’s semi-sweet chocolate chips in the center, cover with a little of the hot cake mixture, and cook for 5 more minutes. Flip and finish cooking for an additional 2 to 4 minutes. Remember to keep the heat at medium-low to avoid burning them.
To serve, place three hot cakes on a large plate, drizzle with a little of the melted chocolate, and decorate with raspberries, cherries, and mint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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