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Fun & Easy Rainbow Pancakes
Apple Pie A La Mode Pancakes
Puppy Pancakes
Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
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
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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! |
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Secrets to Perfect Pancakes
Milk can be substituted for water in Aunt Jemima® complete mixes.
