Ingredients

• 1 cup pure maple syrup
• 1/4 cup hot chocolate or cocoa mix
• 1 1/2 cups all-purpose flour
• 1/2 cup hot chocolate or cocoa mix
• 1 tablespoon baking powder
• Fine salt
• 1 1/4 cups milk
• 4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Whipped cream, for serving

Instructions

1. For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
2. For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
3. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.