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Hot Cocoa Pancakes with Peppermint Glaze
Gingerbread Pancakes
Sausage, Egg and Cheese Pancake Sliders
Stir until lumps disappear with a wire whisk. let batter stand 3-4 minutes to thicken.
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:
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:
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
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Secrets to Perfect Pancakes
You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
