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 Pancakes won't rise properly if the leavening is outdated.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
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute