Switch up your average breakfast or brunch menu and top these fluffy Chocolate Hot Cakes with all of your favorites like homemade whipped cream, fruit, caramel-like cajeta and more! For best results, make with Carolina® Brown Rice for a slightly nutty flavor and fluffy texture.
Cook rice according to package directions; let cool completely.
In large bowl, whisk together flour, cornmeal, cocoa powder, sugar, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, milk, evaporated milk and vanilla; stir in melted butter. Whisk into flour mixture just until combined (batter will be lumpy). Fold in 3/4 of rice. Let stand for 10 minutes.
Preheat oven to 275˚F. Heat large skillet or griddle over medium heat. Brush skillet with some of the oil; reduce heat to medium-low. Using heaping 1/2 cup batter per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles start to form on top and edges are dry. Flip over and cook for about 2 minutes or until golden on bottom, wiping pan with paper towel and brushing with more oil as needed. (You should have 12 hot cakes.) Keep warm in oven on rack set on baking sheet.
Toppings: Meanwhile, whip cream until stiff peaks form. Serve pancakes with whipped cream, cajeta, chocolate sauce and strawberry jam.
Best served hot, these flat cakes are a step above the average pancake. What’s the secret to making these so delicious? We’ve added not only cocoa powder for extra chocolately flavor but also brown rice to add just a touch of nuttiness and a fluffier texture!
These chocolate hot cakes are exactly what you’ve been looking for to switch up your brunch game! Make them to enjoy by yourself for a bit of TLC in the morning, for a snack, or you can make it a family event and get everyone involved for a family-friendly recipe.
Make these delicious pancakes your own by topping them with your favorites: sliced fruit, whipped cream, cajeta, syrup, chocolate sauce, strawberry or other fruit jam, chocolate chips or sliced nuts.