Chocolate Ghost Pancakes for Halloween

Ingredients:

• 1 and 1/3 cups premium flour
• 6 tablespoons of sugar
• 1/3 cup unsweetened alkalized cocoa powder
• 1/4 cup cornstarch
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• 1/4 teaspoon of baking soda
• 1 and 1/4 cups milk
• 3 tablespoons melted unsalted butter
• 1 tsp vanilla extract
• 2 large eggs
• 1 jar (300 g) of confectionery chocolate topping, for decoration
• Cream glaze for covering, (recommended: Cool Whip)
• Multicolored sprinkles for decoration
• Mini chocolate granules for decoration
• Blueberries for serving
• Special equipment: 8-10cm ghost cookie cutter; small icing bottle with a small round tip, optional

Preparation:

1. In a medium bowl, combine the flour, sugar, cocoa powder, cornstarch, baking powder, salt, and baking soda. In another bowl, combine the milk, butter, vanilla, and eggs. Add the liquid mixture to the flour mixture and knead until smooth (it's okay if some lumps remain). Let the dough rest for 5 minutes.
2. Heat a large nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it into a 5-inch circle; do the same for the second pancake. Cook until holes appear on the surface and the edges begin to set, about 45 seconds.
3. Flip the pancakes and cook until the bottoms are golden brown, about 30 more seconds. Transfer the pancakes to a serving dish and cook the next batch.
4. Place the pancakes on a cutting board and cut out ghost shapes from each. The scraps can also be served.
5. Remove the lid from the jar of chocolate topping and microwave for 10-20 seconds. Carefully transfer the hot sauce to a small icing bottle with a small round tip (or a piping bag). If you need to reheat the sauce, be sure to remove the metal tip first.
6. Cover each pancake with cream glaze. Decorate with sprinkles, chocolate chips, and chocolate topping. Serve with blueberries and the remaining chocolate topping.
   
   
   Note
   
   Cool Whip Used as a filling for pies and other American desserts, it's a no-whipping alternative to whipped cream. It's sold frozen, and after defrosting in the refrigerator, it retains its shape and doesn't melt.
   
   Confectionery chocolate topping It is suitable for layering cakes, as a filling for desserts, and can be eaten with ice cream and pancakes.
   
   Measuring out flourWe spoon it into a dry measuring cup and remove any excess. If you scoop directly from the bag with a measuring cup, you'll compact the flour and the baked goods will turn out dry.