Mexican Smoked Chocolate Pancakes
1/2 Cup Cocoa Powder
2 1/2 Cups All Purpose Flour
1 Bar Mexican Chocolate
Pinch Kosher Salt
2 Cups Milk
1 Tsp Baking Powder
Preheat smoker to 185° F. Place cocoa powder in a foil lined tray.
Place coca powder into the smoker and smoke for 45 minutes. Remove from smoker and let cocoa powder cool to room temperature.
Grate Mexican chocolate with a coarse box grater. Combine flour, salt, baking powder, smoked cocoa in a mixing bowl with grated Mexican chocolate.
Combine milk, eggs and melted butter in a separate bowl and whisk until smooth. Add liquid to the bowl with the dry ingredients.
Whisk the ingredients together until they well combined.
Cook pancakes on a 325F griddle, flip when they are set on the first side.
Serve stacked with whipped cream, ground cinnamon and drizzle with honey.