Double Chocolate Waffles Recipe!

Ingredients

• 2 large eggs
• 2 cups milk
• 1 tsp vanilla extract
• 1/3 cup vegetable oil
• 2 cups all purpose flour
• 2/3 cup chocolate chips
• 3 tbsp Dutch-process cocoa powder (see note below)
• 3 tsp espresso powder (optional)
• 1 tbsp baking powder
• 3/4 tsp salt
• 4 tbsp sugar

Instructions

In a blender, beat the eggs, milk, vanilla and oil until frothy.

In a large bowl, stir all of the dry ingredients plus the chocolate chips together until well mixed. Make a well in the center of the dry ingredients, pour the wet mixture into the well, then stir just until the mix is moistened. Avoid over-mixing.

Spray your waffle iron with nonstick spray, and spoon batter (make sure to get any sunken chips from the bottom) onto a hot waffle maker and cook until golden brown.

Serve with butter, syrup, additional chocolate chips, fresh fruit or berries (go crazy!)

Notes

If you don't have Dutch-processed cocoa powder, you can use 3 tablespoons of regular unsweetened cocoa powder, but add 1/8 tsp baking soda to the recipe as well.

Source: http://carnaldish.com/recipes/breakfast/double-chocolate-waffles/#.UGJS_a7EKSp

Double Chocolate Pancakes with Toasted Hazelnuts

Yield: 6 5-inch pancakes

Ingredients

• 1 cup whole milk
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp espresso powder
• 1/4 cup unsweetened cocoa powder
• ½ tsp table salt
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted and cooled slightly
• oil or butter to coat your griddle or skillet
• 1/3 cup hazelnuts, toasted and chopped (optional)
• 1/3 cup milk chocolate chips (for garnish, or you could put this inside of the batter)

Instructions

1. Whisk flour, sugar, baking powder, baking soda, espresso powder, cocoa powder, chocolate chips (if using inside of the batter), and salt in medium bowl to combine.

2. Whisk milk, egg, vanilla, and melted butter until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined. Do not over mix.

3. Heat a nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, use a heat setting you're comfortable with or used to. I always set mine to medium-high for pancakes. Pour about 1/3 cup of batter onto skillet or griddle. Cook pancakes until large bubbles begin to appear and the edges of the pancakes start to set, 2 to 4 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 1/2 to 2 minutes longer. Don't over-flip the pancakes and don't press them down with your spatula, otherwise they'll toughen. Serve immediately.

Notes

If doubling this recipe, don't add an additional egg.

Source: http://carnaldish.com/recipes/breakfast/double-chocolate-pancakes-with-toasted-hazelnuts/#.UGB_wq7EKSo

Lemon Glazed Blueberry Cinnamon Roll Recipe!

Ingredients

For the dough:
• ¾ cup whole milk, heated to 110 degrees
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract (optional)
• 4¼ cups all-purpose flour
• ½ cup cornstarch
• ½ cup granulated sugar
• 1½ teaspoons salt
• 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
For the filling:
• ¾ cups packed light brown sugar (don't use dark, it will be too heavy a molasses flavor)
• 2½ teaspoons ground cinnamon
• ⅛ teaspoon salt
• 1 pint fresh blueberries
• 1½ teaspoons fresh lemon zest (from one lemon)
• 5 tablespoons unsalted butter, softened
For the glaze:
• 3 tablespoons freshly squeezed lemon juice (from one lemon)
• ½ teaspoon lemon zest
• 2 tbsp unsalted butter, softened
• 3 to 4 tablespoons half & half
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• pinch of salt

Instructions

1. To prep:

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line the bottom of a 13- by 9-inch baking pan with foil or parchment paper. Grease foil or parchment paper and sides of the pan. You can also use a round 9" cake pan like I did, but you'll need at least two of those if you go that route. Also, grease a medium bowl to hold the dough when it's completed. 

2. For the dough:

Whisk heated 110 degree milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs and vanilla extract. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. I added my butter in 4 second intervals. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. if after mixing for 10 minutes the dough is still too wet and sticky, add up to ¼ cup flour (one tablespoon at a time) until the dough releases from the bowl. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm turned off oven. Let rise until doubled in size, about 2 hours. I usually turn my 200 degree oven off as soon as I put the dough in to rise to jumpstart the yeast. 

3. For the filling:

Combine brown sugar, cinnamon, and salt in small bowl using a fork or your fingers to break up any large lumps. Turn dough out onto very lightly floured surface (I never sprinkle flour down before rolling because there's so much butter in this dough it never sticks, but everyone's work surface is different). Roll dough into 16-inch square, spread with 5 tbsp of softened butter, and sprinkle evenly with filling. Lightly press the filling into the dough. Evenly sprinkle the blueberries and lemon zest over the filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces using either a serrated knife or bench scraper. It's easier to cut the dough in half, then cut each side in half until you have 8 large rolls. For smaller cinnamon buns, cut the dough into 12 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. 

4. For the glaze and to bake:

Heat oven to 350 degrees. Whisk softened butter, lemon juice, half & half, lemon zest, vanilla, salt and confectioners’ sugar in medium bowl until smooth. The mixture should be thin but not watery, and you should be able to create "ribbons" when you drag the mixture back and forth with a spoon or fork. You can completely adjust this until you achieve the right consistency and flavor. Discard plastic wrap and bake buns until deep golden brown and filling is melted, about 25 to 35 minutes. Cool for about 5 minutes then pour over the glaze. Serve immediately. 

*Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed. 

*Reheat any leftover rolls in the microwave for 10 to 20 seconds. 

Source: http://carnaldish.com/recipes/breakfast/lemon-glazed-blueberry-cinnamon-rolls/#.UBXoR5Gum7u

Chocolate Mocha Cupcakes with Espresso Buttercream Recipe!

Ingredients

For the Mocha cupcakes:
• 1⅓ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup whole milk
• ½ cup strong brewed coffee
• 1½ teaspoons espresso powder
• 1 teaspoon vanilla extract
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg, at room temperature
For the Espresso Buttercream:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2½ cups powdered sugar
• 1½ teaspoons vanilla extract
• 1½ teaspoons espresso powder
• 1 tbsp half & half or heavy cream
• pinch of salt

Instructions

For the Mocha cupcakes: 

 

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. 

For the Espresso Buttercream: 

 

1. Mix the espresso powder into the vanilla until dissolved; set aside. 

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso, salt, half & half or heavy cream, and the vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Source: http://carnaldish.com/recipes/dessert/cakes-cupcakes/chocolate-mocha-cupcakes-with-espresso-buttercream/#.UBUq8ZGum7s

Key Lime Bar Recipe!

Ingredients

Crust
• 5 ounces animal crackers (about 2 cups)
• 3 tablespoons packed brown sugar (light or dark)
• Pinch table salt
• 4 tablespoons unsalted butter, melted and cooled slightly
Filling
• 2 ounces cream cheese, room temperature
• 1 tablespoon grated lime zest, minced
• Pinch table salt
• 1 (14-ounce) can sweetened condensed milk
• 1 egg yolk
• ½ cup fresh lime juice, or Key lime juice
Garnish (optional)
• ¾ cup sweetened shredded coconut, toasted until golden and crisp

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. 

2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven. 

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). 

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. 

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.) 

Notes

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use regular bottled lime juice, however bottled Key Lime juice is fine. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

Source: http://carnaldish.com/recipes/dessert/cookies-bars/key-lime-bars/#.T8G6J1LhcUo

Deep-Dark Double Chocolate Fudge Brownie Recipe!

Ingredients

• ⅔ cup Double-Dutch Dark Cocoa, or regular dutch-processed cocoa powder
• 1½ cups granulated sugar
• ½ cup confectioners’ sugar
• ¾ tsp salt
• 1 cup All-Purpose Flour
• 1 tbsp espresso powder
• 1 cup milk chocolate chips
• ½ cup bittersweet or semisweet chocolate chips
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp water or brewed coffee (cooled)

Instructions

Preheat oven to 350°F. In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. Add the eggs, oil, vanilla extract and water or cooled coffee, mixing just until smooth. 

Spoon the mixture into a lightly greased 8 x 8", 9 x 9", or 9 x 13" square pan, smoothing the top. I used a 9 x 13" baking sheet fully lined with parchment paper for easy cleanup.

Bake the brownies on the middle rack of your oven for about 25 minutes (for the 9 x 13" pan), 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 

Source: http://carnaldish.com/recipes/dessert/cookies-bars/deep-dark-double-chocolate-fudge-brownies/#.T47PX9k_dv8

Vanilla Bean and Cinnamon French Toast

Source: http://carnaldish.com/recipes/breakfast/sugar-crusted-vanilla-bean-cinnamon-french-toast/

Ingredients

• 4 thick slices of bread
• 3 large egg yolks
• 1 cup heavy cream (you can use milk or half & half)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp granulated sugar
• 1 vanilla bean
• 3 tbsp butter
• extra granulated sugar for sprinkling on top later

Instructions

1. Preheat your oven to 400 degrees.

2. In a shallow dish, whisk together egg yolks, heavy cream, vanilla extract, cinnamon, sugar, and vanilla bean until smooth. Mixture should be creamy and luscious.

3. Dry your bread out in a 300 degree oven for 15 to 20 minutes; it shouldn't be "toasted" or have any significant amount of color, but it should feel dehydrated. Place dried out bread into the mixture and allow to soak for about 20 seconds per side. You just want it saturated but not falling apart. Use your best judgement here.

4. Meanwhile, place 2 tablespoons of butter into a cold skillet and turn the heat up to medium or medium-low. Don't put the butter into a hot pan, or it will burn immediately. Once the butter starts to sizzle and get happy, gently place your french toast slices into the pan, about two to three slices at a time, and let cook for for about 3 minutes per side, or until golden brown.

5. With the remaining tablespoon of butter, lightly grease a baking dish or cookie sheet large enough to fit your french toast slices in one layer and bake for an additional 10 to 15 minutes in the oven, on the middle rack. This just ensures the egg mixture in the toast is fully cooked thru.

6. Remove the french toast and turn on the broiler to your oven.

7. Sprinkle a very thin layer of sugar over the entire surface of each slice..don’t get all diabetic with this.

8. Place under your broiler on the second to highest oven-rack, until sugar starts to get happy and crystallize somewhat. Do not take your eyes off this, because depending on your oven, this could take several seconds or several minutes.

9. Remove from oven and arrange on a plate served with fresh berries (optional) and warm maple syrup.

10. Serve immediately and enjoy!

National Pancake Day Recipes: Blueberry and Lemon Buttermilk Pancakes

Source: http://carnaldish.com/recipes/breakfast/blueberry-lemon-buttermilk-pancakes/

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp table salt
• a tiny pinch of cinnamon
• zest of 1½ to 2 lemons
• blueberries (quantity is totally up to you)
• 2 cups low-fat buttermilk, plus more if needed (see note below)
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted and cooled slightly
• oil or butter to coat your griddle or skillet (I used butter)

Instructions

1. Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg, vanilla, lemon zest, and melted butter into the buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain and batter may be thick). Do not over mix. Allow batter to sit for about 5 minutes. Batter will be very thick, but if it's too thick to work with, gently stir in a little more buttermilk. It should be thick and lumpy but not biscuit-dough'like.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest or highest setting (between 350 and 400 degrees). Pour or scoop batter onto your skillet or griddle and spread out if needed with the back of a ladle or spoon to flatten; sprinkle blueberries on top. Cook pancakes until large bubbles begin to appear, 1 1/2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and warm maple syrup, and repeat with remaining batter.

Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you don’t have buttermilk on hand, use 2 cups of milk plus 1 tablespoon of lemon juice and allow that mixture to sit for about 15 minutes until its slightly thickened.
The pancake batter is very thick, but once you scoop some on your electric griddle or nonstick skillet, you should be able to easily spread the batter out so that they’re flatter. I used an electric griddle (Presto brand) and the highest heat setting on mine is 400 degrees. I cooked these pancakes between the 350 and 400 degree setting — this allowed the batter to actually cook without either side of the pancake overcooking and burning. If you’re using a nonstick skillet, just cook them over medium heat so you don’t burn them. Take your time with these because the batter is so thick and needs an extra minute or 3 to cook thru. As usual, you’ll know when they’re ready to flip when you start to see the edges set a bit, and air bubbles form all over the pancake and it’s golden brown.

You can keep any leftover batter for up to 24 hours in the refrigerator, just make sure you cover it tightly with plastic wrap.

National Pancake Day Recipes: Lemon and Vanilla Bean Pancakes

Source: http://carnaldish.com/recipes/breakfast/fabulously-lazy-lemon-vanilla-bean-pancakes/

Yield: makes 4-6 medium pancakes

Ingredients

• 1 cup pancake mix (the "just add water" kind)
• 1 vanilla bean
• ½ tsp vanilla extract
• 1½ tsp lemon zest (or the zest from a half a lemon, you can use the whole lemon, it's up to you)
• ¼ tsp cinnamon
• water (how much or how little is totally up to you)
• butter
• maple syrup

Instructions

Heat your electric griddle to the highest setting. If you're using a skillet, set the heat to medium.

In a bowl, whisk together the pancake mix, cinnamon and lemon zest.

Take one vanilla bean and split it down the middle with a small, sharp knife. Use the back edge of the knife to scrape the beans out in one smooth stroke motion. vanilla beans are a little sticky so take your time with this if it's your first time working w/ them. A tip: don't throw away the scraped up stalk because you can flavor stuff with it, such as liquors and sugars, etc.

Add the water and vanilla extract and mix until all the ingredients come together. Don't over mix because it will toughen your pancakes, and you want light, fluffy pancakes, right?

Take 1 stick of butter, and peel back the paper about an inch. Draw a circle on your hot griddle and immediately pour the pancake batter on top of it. This gives the pancakes a beautiful golden, buttery color and flavor. I like this method better than just adding butter to the pan because you end up wasting butter and it starts to burn.

Repeat this with every pancake and flip each pancake when you see bubbles. About 2 to 3 minutes. Try to resist the urge to flip it again and again. Unless of course you like a rubbery ass pancake, don't over-handle them. Once they're flipped on their other side, allow it to cook an additional minute or two and bring to a plate.

Stack, add a little more butter, and drizzle warm maple syrup on top.

National Pancake Day Recipes: Bacon and Brown Sugar Pancakes with Bacon-Maple Syrup

Source: http://carnaldish.com/recipes/breakfast/bacon-brown-sugar-pancakes-with-bacon-maple-syrup/#.Tzyw21GvnqE
 
Ingredients

• 2 cups buttermilk (or 2 cups whole milk with 2 tbsp lemon juice mixed in)
• 2 cups unbleached all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp table salt
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted and cooled slightly
• ½ pound cooked bacon, chopped and crispy (feel free to use more!)
• light brown sugar for sprinkling
• oil or butter to coat your griddle or skillet (I used butter)
For the bacon-maple syrup
• ½ cup real maple syrup
• 1 tbsp light brown sugar
• 2 to 3 tbsp cooked bacon, chopped

Instructions

For the bacon-maple syrup:

1. Pour 1/2 cup maple syrup into a small saucepan over medium heat. Add in the brown sugar and bring to a soft simmer. Add the bacon and stir gently. Alternately, you can microwave the syrup until warm, about 20 to 40 seconds, then add the bacon.

2. Turn off the heat and cover while you make the pancakes.

For the pancakes: 

1. If using the milk and lemon juice method, whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken and curdle (about 10 to 15 minutes) while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg, vanilla, and melted butter into the milk mixture (or buttermilk) until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest or highest setting (depending on the strength of your griddle). Pour 1/4 cup batter onto 3 spots on skillet; sprinkle bacon and brown sugar over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and bacon-maple syrup, and repeat with remaining batter.

Note: leftover batter can be refrigerated for up to 24 hours.

National Pancake Day Recipes: Red Velvet Pancakes with Maple Cream Cheese Glaze

Source: http://carnaldish.com/recipes/breakfast/red-velvet-pancakes-with-maple-cream-cheese-glaze/

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar
• 2 tbsp unsweetened cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
• 1 egg
• ¾ cup buttermilk
• ¼ cup sour cream
• 1 tsp red food coloring
• 1 tsp pure vanilla extract
• 3 tbsp butter, melted
For the glaze:
• 4 oz cream cheese, softened
• 2 tbsp pure maple syrup
• 2 to 3 tbsp confectioners sugar
• 2 to 3 tbsp heavy cream (or milk)
Optional garnishes:
• Powdered sugar
• Chocolate chips
• Toasted pecans

Instructions

To make the glaze:

Mix the cream cheese and maple syrup together until smooth, then add the confectioners sugar. 

Continue to mix until smooth. 

Add the heavy cream (or milk) and mix until smooth and creamy. 

You may need to add more or less of each ingredient to reach your desired consistency and sweetness.

For the pancakes:

Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.

In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.

Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.

Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.

Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.

Drizzle your maple cream cheese glaze on top with a little butter, and garnishes if you decide to use them, and enjoy!