Velvety Chocolate Hazelnut Pancakes with Espresso Maple Syrup

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup cocoa powder, sifted
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cups milk, warmed
• 2 large eggs, lightly beaten
• 1 cup hazelnut spread, melted
• 2 tablespoons butter, melted
• 1 cup chopped hazelnuts, toasted

• 1 cup maple syrup
• 1 shot espresso

Method

1. 01
   In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt until well combined.
2. 02
   In another bowl, mix the warm milk, lightly beaten eggs, melted hazelnut spread, and melted butter until smooth.
3. 03
   Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
4. 04
   Fold in the toasted chopped hazelnuts into the batter.
5. 05
   Heat a non-stick skillet over medium heat. Lightly grease with butter or oil if necessary.
6. 06
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes or until golden brown.
7. 07
   For the syrup, combine the maple syrup and espresso in a small saucepan over low heat. Stir until warmed through.
8. 08
   Serve the pancakes stacked with a generous drizzle of espresso maple syrup.