Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
This dessert was not meant to be a Valentine's Day treat, but rather a regular Sunday afternoon treat. But ever since I started making it a couple of years ago, it seemed to have found its way to our dining table almost every other day.
So since Valentine's Day falls on a Tuesday this year, might as well share this treat with all of you. Not only is it absolutely yummy, but it is super fast and easy to make as well.
¼ cup of Sugar
2 cups of Flour
2 tsp of Baking Powder
1 tsp of Baking Soda
½ cup of Cocoa Powder
2 tsp of Mint Extract
2 cups of Milk
⅓ cup of Canola Oil
1½ cup of Mint Chips
Chocolate Syrup for topping
How to make your Mint Chocolate Pancake with Raspberries
Get a large bowl and mix together your cocoa powder, baking soda, baking powder, sugar and flour.
Then add in your mint extract, canola oil, milk and egg. Stir mixture until it is free of lumps and is smooth.
Once smooth, add in your mint chips.
Get a griddle and place it over medium heat and spray it with some non-stick cooking spray.
Get your pancake batter and place around ¼ cup of it on the griddle.
Cook one side until it begins to bubble. Once that happens, flip it to the other side.
Cook for not more than 3 minutes or until it starts to brown.
Top pancakes with raspberries and chocolate syrup.
For the cookie cutter pancakes:
Lay metal cookie cutters on a heated griddle (Medium/Low Heat).
Spray both griddle and cookie cutters with non-stick cooking spray.
Add a teaspoon full of pancake batter into the cookie cutter till it’s half full. Cook until it starts to bubble.
Flip the entirety of the cookie cutter using a spatula.
Continue cookie for around 2-3 minutes until the pancake is lightly browned.
Continue to cook for 3 minutes until it starts to brown.
Take the cookie cutter from the heat and allow to slightly cool before removing pancakes.