Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla extract
Chocolate spread or chocolate ganache, chilled
Instructions:
Make the Pancake Batter:
In a large bowl, sift together the flour, baking powder, sugar, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Prepare the Chocolate Filling:
Use a chocolate spread that is firm enough to hold its shape when chilled. Alternatively, make a thick chocolate ganache by heating equal parts of heavy cream and chopped chocolate until melted, then chill until the mixture is thick and scoopable.
Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour a small amount of pancake batter to form a circle. Place a teaspoon of chilled chocolate spread or ganache in the center of the batter.
Carefully cover the chocolate with a little more pancake batter, making sure the chocolate is sealed inside.
Cook until the bottom of the pancake is golden and bubbles are forming on the top, then flip carefully and cook until the other side is golden and the pancake is cooked through.
Serve the Pancakes:
Serve the pancakes warm, ensuring that when cut open, the chocolate center is molten and oozing.
Drizzle with extra chocolate sauce or syrup if desired, and enjoy!
Remember to keep the chocolate in the center and do not spread it to the edges to prevent it from leaking while flipping the pancakes.
