Ingredients
1 c. chocolate chips
3/4 c. heavy cream
1 mint extract
1 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
2 tbsp. granulated sugar
1 tsp. baking powder
1 tsp. kosher salt
1 c. mini chocolate chips
1 1/3 c. milk
1 large egg
1/2 tsp. mint extract
Butter, for cooking
Preparation
Step 1Place chocolate chips in a medium heat-safe bowl. In a small pot over medium heat, bring heavy cream to a simmer. Pour over chocolate chips and let sit 5 minutes. Add mint extract and whisk until smooth. Step 2In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Stir in mini chocolate chips. In a medium bowl, whisk together milk, egg, and extract. Add to dry ingredients and whisk until only a few lumps remain. Step 3In a medium skillet over medium heat, melt butter. Add about ⅓ cup of batter to pan and cook until bubbles form around edge on pancake, 3 minutes, then flip and cook 3 minutes more.Step 4Stack pancakes and pour ganache over to serve.
