The Only Peppermint Mocha Pancakes You're Going To Want This Holiday Season

As we're nearing on the holiday season out comes the recipes you're going to be using all season long. I for one, am here for all the brunch options because we're going to be doing a lot of entertaining in our new place this year.

So, the pressure is on to step up my holiday hosting skills and whip up all the delicious creations for my favorite meal of the day, brunch. Thankfully T-fal always has my back when it comes to custom creations because that Thermo-Spot™ heat indicator let's you know when your pan is pre-heated, leaving without the guessing game of "Is it ready"?

All that said, this holiday season I skipped the liquid form of peppermint mochas and whipped up something delicious you can stick a fork in and REALLY indulge. I'm warning you ahead of time, these are insanely good so if you find yourself making these over and over again, I'm sorry - but also not sorry!

- Here's What You Need - 
1 Cup Flour (sifted)
1/4 Cup Cocoa Powder
1 1/4 Cups Milk
1/4 Cup Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Fine Salt
1/8 Tsp. Ground Cinnamon
1 Large Egg
2 Tbsp. Butter, melted
1 Tsp. Peppermint Extract

- Optional -
Mini Marshmallows
Candy Canes
Whipped Cream
Chocolate Syrup

1. In a large bowl whisk together dry ingredients. Set aside.

2. In a medium bowl combine egg, melted butter, milk and peppermint extract.

3. Pour wet ingredient into large bowl with dry ingredients. Stir to combine.

4. Heat stove to medium heat. If you're using T-fal fry pans the handy red Thermo-spot™indicator will let you know your pan is ready when the spot turns fully red.

5. With a 1/4 cup measuring cup, scoop batter and drop into pan.

6. Flip once it begins to bubble rapidly. About 1-2 minutes (each side).

7. Repeat until batter is gone.

8. Eat them plain...

OR

9. Pile on the toppings...

Enjoy! 

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