Chocolate Covered Strawberry Pancakes

For the pancakes:
Mix the dry ingredients (flour through sugar) in a large bowl. Mix the wet ingredients (milk through yogurt) in another smaller bowl. Add the wet ingredients and strawberries into the dry and then gently fold until just combined.

Let the batter sit for a couple minutes while you heat a pan/griddle over medium high heat and make your chocolate topping.

For the topping:
In a medium-sized bowl vigorously mix together all of the topping ingredients until there are no clumps of cocoa powder left. You can adjust the consistency/flavor to your liking. My mom said it was a little bitter tasting so you may want to add more maple syrup or not include any dark chocolate cocoa powder if your taste buds like things super-sweet like hers.

After that’s done and your batter has set, spray your preheated pan with non-stick spray and scoop the pancake batter (in pancake sized scoops) onto the preheated pan/griddle. Cook for 2-3 minutes until bubbles begin to rise to the top and the edges are set. Then flip and cook the other side for 1-2 minutes.

Introduce your pancakes to the chocolate and enjoy.

(Recipe makes 1-2 servings.)