Mint Chocolate Chip Pancakes

Ingredients

Flour 200g

Soda 1 tsp

Baking powder 1 tsp

Sugar 50g

Egg 1

Milk 250ml

Mint 3 tsp

Green food coloring 1 pinch

Chocolate chips 40g

For the chocolate sauce:

Cocoa powder 3 tbsp

Sugar 4 tbsp

Cream 5 tbsp

Butter 30g

Sieve the dry ingredients into a bowl. Dissolve the food coloring and mint tincture in the milk.

Add the egg and mint milk to the dry ingredients, mix well until smooth, then fold in the chocolate chips.

 The batter should be fairly thick; if necessary, add flour a tablespoon at a time until the desired consistency is reached.

Preheat the pan over medium heat. No need to grease it. Drop the batter in tablespoons at a time. When bubbles begin to form and pop, flip the pancake and cook for another 30 to 1 minute.

For the chocolate sauce, combine the cocoa powder, sugar, cream, and 30 g of butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a sauce-like consistency. Thin it out with more cream if necessary.

Stack the pancakes, pipe a little whipped cream on top, sprinkle with chocolate chips, and pour the sauce over them.

Enjoy!