Peppermint Candy Cane Kisses Pancake

Warm slightly sweetened pancakes with a refreshing hint of peppermint and white chocolate. A perfect breakfast for Christmas morning. 

My latest obsession involves peppermint. Peppermint mocha, peppermint hot chocolate, peppermint bark, peppermint candy canes… The list can go on forever, but you get the idea. Why am I obsessed with peppermint? It always reminds me of the holiday season, of Christmas, of snow, of presents, of happiness, of Santa Claus and elves, and of so much more. Can you tell I love the Christmas season? The moment Thanksgiving is over, I start hoarding everything peppermint related and now they’ve even ended up in my cooking and baking.

I woke up this morning planning on making banana chocolate chip pancakes for breakfast with my family. And somehow my eyes landed on a package of Candy Cane Kisses. I thought, “Pancakes that tasted like chocolate and peppermint? Yum!”

So I got to work and ended up with peppermint candy cane kisses pancakes with peppermint syrup. Too much peppermint for you? That’s okay. Leave out the syrup.

Imagine warm pancakes with the refreshing taste of peppermint and a hint of sweetness from the white chocolate. You can taste Christmas every day for breakfast. Doesn’t that sound delicious? It’s simple too.

First, mix all the dry ingredients together. Pour one cup of flour into a large bowl. Mix in baking powder and baking soda. In a separate bowl, beat an egg and mix in the milk. Pour the egg and milk mixture into the dry ingredients, mixing until the batter looks smooth.

Chocolate Kisses are much larger than chocolate chips so you’ll need to chop them up into small pieces. I chopped about 15 Candy Cane Kisses into red and white chocolate shavings.

Mix the shavings of Candy Cane Kisses into the batter until it’s even. Doesn’t it look yummy already? Like melted white chocolate peppermint candy, right?

Spray a large skillet with cooking oil. Allow the oil to heat for 30 seconds over medium to low. Pour about ¼ cup of batter into the skillet, keeping the batter concentrated around the center. I poured it as close to the center as possible because the pancake will slowly spread out on its own. If you pour towards the center, the batter will pile up and thicken rather than become thin. I like my pancakes thick and fluffy.

Allow the pancake to cook for a few minutes over medium to low heat. Once the side face down becomes a golden brown, slip a spatula underneath and flip the pancake to the other side. This requires a lot of practice and as you can see from my pancakes, my technique still hasn’t been perfected. Doesn’t the one below look like a crepe? I was too eager to flip my pancake so part of the pancake folded underneath. But it’s okay. They still taste good.

Once both sides are completely cooked, go ahead and plate your pancakes.

Unwrap about 5 Candy Cane Kisses and place them into a small bowl. Add about 1 tablespoon of milk. Microwave for 10 seconds then take them out and mix with a spoon. Microwave for another 10 seconds, then remove and mix again until chocolate has melted completely and becomes smooth. If the chocolate hasn’t melted completely, microwave for another 5 seconds. I only needed a total of 20 seconds. This creates a sweet peppermint syrup that goes well with the pancakes.

Drizzle the syrup onto the pancakes. Serve warm and enjoy!

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