Espresso and Lime

Chocolate Buttermilk Pancakes
1 Combine 1 1/2 cups of all purpose flour, 1/4 cup of unsweetened cocoa powder, 1/3 cup of granulated sugar, 1/2 teaspoon of salt, 3/4 teaspoon of baking soda and 1 1/2 teaspoons of baking powder in a large bowl
2 Use the whisk to form a well in the center of the bowl and add 1 1/3 cups of buttermilk, 3 tablespoons of melted butter, 2 eggs and 1 teaspoon of vanilla extract
3 Mix until the ingredients are just combined
4 Cover the bowl with a clean towel and rest for 10-15 minutes
5 Place a flat griddle or wide skillet over medium heat and grease with butter or non-stick spray
6 Drop batter onto the warm greased skillet and sprinkle each pancake with chocolate chips
7 Once bubbles form over the surface of the pancake, carefully flip and cook until the center of each pancake feels set to a light touch
Peanut Butter Whipped Cream
1 Combine 1 cups of cold heavy cream, 2 tablespoons of creamy peanut butter and 1/4 cup of confectioners sugar in a stand mixer or mixing bowl, if using an electric hand mixer
2 Whip until soft peaks form
Assembly
1 Serve pancakes while warm
2 Garnish with peanut butter whipped cream and chocolate shavings