Chocolate Chunk Pancakes with Maple Cream
Chocolate Chunk Pancakes with Maple Cream
 
Recipe Yield: 16 Pancakes

What You'll Need

  • Maple Cream:
  • 1 cup heavy (whipping) cream, chilled
  • 1/3 cup Aunt Jemima® Syrup
  • Pancakes:
  • 2 cups Aunt Jemima® Complete Pancake & Waffle Mix
  • 1 1/2 cups water
  • 1 cup semi-sweet chocolate chunks
  • 2 teaspoons confectioners’ sugar
  • 1/2 cup Aunt Jemima® Syrup

Products in Recipe:

Original Complete Original

What You'll Do

1 For maple cream, beat cream in small chilled bowl with chilled beaters until soft peaks form.
2 Gradually beat in syrup until stiff peaks form.
3 Cover and refrigerate while preparing pancakes.
4 For pancakes, combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear.
5 For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 tablespoon chocolate chunks.
6 Turn when pancakes bubble and bottoms are golden brown.
7 Sprinkle pancake with confectioners’ sugar.
8 Serve topped with maple cream, Aunt Jemima® Syrup and, if desired, berries and chocolate chunks.

    Products in Recipe:

    Original Complete Original

    Nutrition Information

    Calories: 460, Calories from Fat: 190, Total Fat: 21g, Saturated Fat: 11g, Cholesterol: 50mg, Sodium: 400mg, Total Carbohydrate: 66g, Sugars: 43g, Dietary Fiber: 5g, Protein: 4g
    Secrets to Perfect Pancakes
    Check the freshness date on the package. Pancakes won't rise properly if the leavening is outdated.
    freshness
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute