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Hot Cocoa Pancakes with Marshmallow Meringue and Fudge Ganache

Is this a dessert or breakfast?! Rich, chocolate pancakes with fudge ganache. The marshmallow meringue is light, fluffy and heavenly. This would make for a decadent Christmas morning breakfast. 
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Course: Breakfast
Ingredients Method

Ingredients
  

Meringue:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
Fudge Ganache:
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
Cocoa Pancakes:
  • 1 cup AP flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp cinnamon
  • 1 egg
  • 1 1/3 cup whole milk
  • 2 tbsp unsalted butter, melted
  • Crushed peppermint

Method
 

Topping & Meringue:
  1. In a small bowl, microwave the chocolate chips and heavy cream until melted in 30 second intervals. Stir until smooth and set aside.
  2. In the bowl of your stand mixer fit with the whisk attachment, begin whisking your egg whites until white and beginning to fluff. Slowly pour in the granulated sugar, followed by the cream of tartar and egg whites. Whisk on high speed until stiff peak forms. This may take several minutes so let it fly while you are working on the flapjacks.
Pancakes:
  1. Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Gradually incorporate the two together until combined. Don't overmix-it's okay for your batter to be lumpy.
  2. Heat an electric griddle to 350 or a nonstick pan over medium heat. Coat with butter or cooking spray. Pour 1/4 cup batter increments on the the hot pan/griddle, spacing the pancakes apart. Cook for 2-3 minutes on each side before flipping. Cook another 1-2 minutes. Top with the meringue, ganache and crushed peppermint. Enjoy!