Chocolate Chip Pancakes with Mole Negro Crema

With Mole Negro Sauce

Prep time

10 minutes

Cook time

10 minutes

Total time

20 minutes

Servings

2 - 4
Chocolate Chip Pancakes with Mole Negro Crema

Ingredients

  • 2 tablespoons Tenayo Mole Negro Sauce (plus more for drizzling)
  • 1 cup heavy whipping cream 
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt, or more to taste
  • 1 ¼ cups milk
  • 3 tablespoons butter, melted and cooled to room temp (plus more for cooking)
  • 1 egg
  • Chocolate chips (optional)
  • Fresh berries for plating

Instructions

For the Mole Negro Crema: 

  1. Add Tenayo Mole Negro Sauce 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 mole negro crema, fresh berries, and an extra drizzle of Tenyao Mole Negro Sauce. Enjoy!

Other ways to tenayo