Chocolate Covered Gingersnap Pancake’s with Espresso Cream

I have a healthy love and adoration for all things “Gingerbread”, so when Uzi emailed me this recipe I developed an immediate crush.  Saturday morning’s have become a bit of a tradition with Uzi & I, we used to go running and then out to breakfast, then we just went out to breakfast, and now we are having homemade dessert for breakfast.  That is a beautiful cycle, don’t you think?  This seven-layer gingersnap pancake tower with whipped cream and chocolate sauce was easy to make, if a bit time consuming, and tasted absolutely divine. 

I think we came up with a few tweaks for next time to make the process a little easier, but overall this was the most amazing breakfast I have had in a long, long time.  The recipe, with my own notes, will be after the break.

Chocolate Covered 7-Layer Gingersnap Pancakes with Espresso Whipped Cream

Gingersnap Pancake Batter

10 Gingersnaps
1 1/4 c. flour
1 cup whole milk
3 eggs
1 TB unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
3 TB butter, melted

Using a blender, grind the cookies at a high speed until powdered, add rest of the ingredients, blend until smooth.  Using 1/3 cup of batter, make about 7 pancakes approximately 8 inches across.  Let pancakes cool while you make the whipped cream and chocolate sauce.  I actually put the pancakes in the freezer to cool them off quickly, layered with paper towels.

Chocolate Glaze

3 TB Butter
3/4 cup whipping cream
9 oz. semi-sweet chocolate, chopped (I used chocolate chips)

In small saucepan, melt the butter, add whipping cream and heat until just barely bubbly, remove from heat and add the chocolate.  Let stand for 2 minutes; whisk until sooth.

Espresso Whipped Cream

1 1/2 cup whipping cream
2 tsp Espresso powder (I used Pero powder)
2 TB powdered sugar

Whip together until cream stiffens and peaks form.

To assemble dessert, lay a pancake on a serving plate, spread generously with whipped cream, repeat with the remaining pancakes and cream; cover completely with chocolate glaze.

Enjoy your dessert!  The recipe said it serves 4, but you could easily serve 6 or even 8, this dessert is quite filling!