• BH&G 3586

    From Dave Drum@1:3634/12 to All on Wed Aug 11 05:03:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nutty Chocolate Chip Pancakes
    Categories: Breads, Chocolate, Dairy, Fruits
    Yield: 18 Servings

    1 2/3 c All-purpose flour
    1/3 c Unsweetened cocoa powder
    1/4 c Sugar
    1 ts Baking soda
    1/4 ts Salt
    1 lg Egg; lightly beaten
    2 1/4 c Buttermilk or sour milk
    3 tb Vegetable oil
    1 ts Vanilla
    1/2 c Miniature semisweet
    - chocolate pieces
    1/2 c Toasted chopped walnuts
    Whipped cream
    Fresh raspberries or sliced
    - strawberries

    In a large bowl stir together flour, cocoa powder, sugar,
    baking soda, and salt. Make a well in the center of flour
    mixture. In a medium bowl combine egg, buttermilk, oil,
    and vanilla. Add egg mixture all at once to flour
    mixture. Stir just until moistened (batter should be
    slightly lumpy). Stir in chocolate pieces and walnuts.

    For each pancake, pour about 1/4 cup batter onto a hot,
    lightly greased griddle or heavy skillet. Cook over
    medium heat for 2 to 3 minutes on each side or until
    pancakes are browned, turning over when surfaces are
    bubbly and edges are slightly dry. Cool completely.

    Layer pancakes between sheets of waxed paper in a freezer
    container or bag; seal and freeze for up to 2 months.

    TO SERVE: Set oven to 350ºF/175ºC.

    Place frozen pancakes on a baking sheet. Bake about 10
    minutes or until warm. (Or heat in a toaster until warm.)
    Top with whipped cream and, fresh berries.

    FROM THE TEST KITCHEN: To make 2 1/4 cups sour milk,
    place 7 teaspoons lemon juice or vinegar in a glass
    measuring cup. Add enough milk to make 2 1/4 cups total
    liquid; stir. Let stand for 5 minutes before using.

    Makes: 18 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

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