The hints of cinnamon in the Mexican chocolate pair perfectly with apples. Pureeing the apples creates a nice sponginess and moisture to the pancake and the little pieces of apple really adds a nice texture. You will need to use a blender or a magic bullet to break down the chocolate from the tabilla format to more of a granular consistency. If you like this recipe, try my Dark Mayan Chocolate Apple Pancakes. Yields 12-15 pancakes.
1 apple peeled and cored
1 1/2 cups of coconut milk or regular milk
1/2 cup of brown sugar
1/2 tabilla of Mexican chocolate about 1 1/2 oz.
1 teaspoon of vanilla
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of flour
Whipped cream (homemade or purchased)
A sprinkle of grated Mexican Chocolate
Peel, core and cut apple in half. Cut half of the apple into small pieces and add the other half of the apple along with the milk and Mexican chocolate until all chocolate is broken down and blended into the milk. Set aside. In a medium size mixing bowl add eggs, brown sugar, vanilla, baking soda and baking powder. Whisk together until fluffy. Add chocolate milk mixture, mix until well combined. Add flour and mix until blended. Do not over mix or pancakes will be tough. Add diced apples, and gently mix until well combined. Test griddle/skillet with a drop of water to make sure it is hot enough. It should sizzle and that means the griddle/skillet is hot enough. Ladle dough onto your griddle or hot skillet. Wait for inverted bubbles to appear on pancakes. Check the underside to make sure they are light golden brown and then flip. Remove once second side is golden brown. Repeat for remaining pancakes. Garnish with syrup, whipped cream and a sprinkle of grated Mexican chocolate.