KellyMarie
03-24-2011, 08:21 AM
chocolate buckwheat pancakes
ingredients (servings:12)
batter
1 cup buckwheat pancake mix
1/3 cup unsweetened cocoa powder
4 Tablespoons powdered sugar, plus
additional for dusting
2 Tablespoons vegetable oil, plus 2 teaspoons
for griddle
1 large egg
1 1/4 cups low-fat milk
optional
1/4 cup mini chocolate chips
topping
butter
1/2 cup raspberries or sliced strawberries
Raspberry or strawberry syrup
directions
step 1: Preheat the oven to 200 degrees F
and place a baking sheet or oven-proof
serving platter in the oven. In a medium
bowl, blend the pancake mix, cocoa and 4
Tablespoons of powdered sugar with a whisk
or fork. In a 2-cup liquid measuring cup, mix
the oil, egg and milk. Add the wet mixture to
the dry mixture and stir just until blended,
about 30 seconds, leaving lumps in the
batter. Do not over-mix. Let the batter rest 5
to 10 minutes. Gently stir in mini chocolate
chips, if using.
step 2: While the batter rests, warm an
electric griddle to 375 degrees F. Or heat a
large, heavy-bottomed nonstick skillet or
griddle on the stove, on medium high heat,
until drops of water dance on the surface and
evaporate. Lightly brush the surface with 2
teaspoons of vegetable oil
step 3: Pour 1/4 cup of the batter onto the
heated griddle for each pancake. (Most
griddles will hold two or more pancakes at a
time.) Flip the pancakes with a flat spatula
when bubbles appear on the pancake edges,
after approximately 1 to 2 minutes. Cook
until steam rises from the pancakes, about
30 to 60 seconds. Transfer to the baking
sheet or platter to keep warm in the oven
until all pancakes are cooked
step 4: Have individual plates and butter,
syrup and berries ready on the table. Remove
the platter from the oven, dust lightly with
powdered sugar and serve immediately.
ingredients (servings:12)
batter
1 cup buckwheat pancake mix
1/3 cup unsweetened cocoa powder
4 Tablespoons powdered sugar, plus
additional for dusting
2 Tablespoons vegetable oil, plus 2 teaspoons
for griddle
1 large egg
1 1/4 cups low-fat milk
optional
1/4 cup mini chocolate chips
topping
butter
1/2 cup raspberries or sliced strawberries
Raspberry or strawberry syrup
directions
step 1: Preheat the oven to 200 degrees F
and place a baking sheet or oven-proof
serving platter in the oven. In a medium
bowl, blend the pancake mix, cocoa and 4
Tablespoons of powdered sugar with a whisk
or fork. In a 2-cup liquid measuring cup, mix
the oil, egg and milk. Add the wet mixture to
the dry mixture and stir just until blended,
about 30 seconds, leaving lumps in the
batter. Do not over-mix. Let the batter rest 5
to 10 minutes. Gently stir in mini chocolate
chips, if using.
step 2: While the batter rests, warm an
electric griddle to 375 degrees F. Or heat a
large, heavy-bottomed nonstick skillet or
griddle on the stove, on medium high heat,
until drops of water dance on the surface and
evaporate. Lightly brush the surface with 2
teaspoons of vegetable oil
step 3: Pour 1/4 cup of the batter onto the
heated griddle for each pancake. (Most
griddles will hold two or more pancakes at a
time.) Flip the pancakes with a flat spatula
when bubbles appear on the pancake edges,
after approximately 1 to 2 minutes. Cook
until steam rises from the pancakes, about
30 to 60 seconds. Transfer to the baking
sheet or platter to keep warm in the oven
until all pancakes are cooked
step 4: Have individual plates and butter,
syrup and berries ready on the table. Remove
the platter from the oven, dust lightly with
powdered sugar and serve immediately.