Ingredients

---

• 1 cup Blue Ribbon® Brown Rice
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/3 cup sifted cocoa powder
• 1/4 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 eggs
• 2 cups whole milk
• 1 cup evaporated milk
• 1 tbsp vanilla extract
• 1/4 cup butter, melted
• 2 tbsp canola oil, divided
• #Toppings:#
• 1 cup heavy cream
• 1 cup cajeta
• 1 cup chocolate sauce
• 1/2 cup strawberry jam

Steps

---

Top these fluffy Chocolate Hot Cakes with all of your favorite toppings, including homemade whipped cream, fruit, and caramel-like cajeta! For the best results, use Blue Ribbon® frice or a slightly nutty flavor and a fluffy texture.

Step 1–Cook rice according to package directions; let cool completely.

Step 2–In large bowl, whisk together flour, cornmeal, cocoa powder, sugar, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, milk, evaporated milk and vanilla; stir in melted butter. Whisk into flour mixture just until combined (batter will be lumpy). Fold in 3/4 of rice. Let stand for 10 minutes.

Step 3–Preheat oven to 275˚F. Heat large skillet or griddle over medium heat. Brush skillet with some of the oil; reduce heat to medium-low. Using heaping 1/2 cup batter per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles start to form on top and edges are dry. Flip over and cook for about 2 minutes or until golden on bottom, wiping pan with paper towel and brushing with more oil as needed. (You should have 12 hot cakes.) Keep warm in oven on rack set on baking sheet.

Step 4—Toppings: Meanwhile, whip cream until stiff peaks form. Serve pancakes with whipped cream, cajeta, chocolate sauce and strawberry jam.

Quick Tips:

Use store-bought chocolate sauce or make your own by heating 2/3 cup heavy cream in a small saucepan over medium heat just until boiling. Remove from the heat and whisk in 3.5 oz chocolate chunks and 2 tbsp honey until smooth.

If preferred, you can use dulce de leche for cajeta.