Chocolate Chip Pancakes with Cacao Chile Crema

For the Cacao Chile Crema: 

1. Add Tenayo Cacao Chile and heavy whipping cream to a mixing bowl. Whip with an electric mixer for about 3-4 minutes until soft peaks form (or about 6 minutes with a normal whisk and some muscle).
2. Cover tightly and refrigerate until needed.

For the Pancakes:

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
2. Make a well in the center of the dry ingredients and add the milk, melted butter, and egg. Whisk until combined.
3. If you would like chocolate chips in your pancakes, add them now.
4. On medium high heat, melt butter in a large pan. Use about ¼ cup of batter for each pancake, cooking about 2-3 minutes on each side (or until nicely browned) and repeating until all the batter is used.
5. Plate with a scoop of prepared Cacao Chile crema, fresh berries, and an extra drizzle of Tenayo Cacao Chile. Enjoy!