Dark Chocolate & Peppermint Holiday Pancakes
Dark Chocolate & Peppermint Holiday Pancakes
Recipe Yield:

What You'll Need

  • For the Pancakes:
  • 2 cups Aunt Jemima Original Pancake Mix
  • 2 eggs
  • 2 Tbsp. canola oil
  • water
  • 1/4 cup dark cocoa
  • 1/4 cup sugar
  • 1/4 cup dark or semi sweet chocolate chips
  • 1/4 cup peppermint baking chips
  • For Garnish:
  • whipped cream
  • crushed candy cane
  • mini candy canes
  • maple or chocolate syrup

Products in Recipe:


What You'll Do

1 In a large mixing bowl, combine the pancake ingredients until incorporated well, but do not overmix. The batter should remain slightly lumpy. Pour the batter into a large liquid measuring cup for easy cooking.
2 Preheat your griddle to 375 degrees.
3 Lightly spray your griddle with butter or nonstick cooking spray.
4 Pour the batter onto the griddle and cook.
5 Serve the pancakes warm with whipped cream, crushed candy cane and syrup if desired.
6 Makes 9 large pancakes.
7 To freeze- Let pancakes cool completely and then store separated with wax or parchment paper in between them in a freezer friendly plastic bag or container. To reheat, place on a plate and warm in the microwave.
8 Enjoy!

    Products in Recipe:

    Recipe provided by Shannon Hawk
    Secrets to Perfect Pancakes
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute