Quick
Chocolate Pancakes
As one of the oldest
forms of bread, the versatile pancake has hundreds of variations and is served
for breakfast, lunch and dinner and as appetizers, entrees and desserts. Pancakes begin as a batter that is poured
into a round, either on a griddle or in a skillet and cooked over medium-high
heat. One of those variations is a
chocolate pancake which has cocoa and sugar added to the all-purpose baking
mix. For flavor and appearance, drizzle
with syrup and garnish with sliced fresh strawberries and a dollop of whipped topping.
Preparation
time: About 10 minutes.
Equipment you’ll
need: mixing bowl, measuring
spoons, solid (nested) measuring cups, liquid measuring cup, wire whisk, mixing
spoon, table knife, turner and serving plates.
Safety: Ask for adult supervision when cooking the
pancakes. Return eggs and milk to the
refrigerator immediately after use.
Recipe:
2 cups
all-purpose baking mix
2 tablespoons cocoa powder
2 tablespoons
granulated sugar
2 tablespoons
Canola oil
2 large eggs
3/4 cup milk
Maple syrup or fruit spread
Fresh strawberries
Whipped
Topping
1. Sift together baking mix, cocoa and sugar
onto a sheet of wax paper.
2. In a bowl, whisk together oil, eggs and milk.
3. Add dry ingredients to liquid ingredients and
stir just to blend.
4. Preheat griddle on medium-high and lightly
coat with cooking spray.
5. Pour by ¼ cupfuls onto griddle. When bubbles form on top of pancakes and
the
edges are
slightly dry, turn and finish cooking. and finish
cooking.
6. Serve pancakes hot with toppings.
Yield:
12 pancakes.
Clean up: Wipe off stove top after it has cooled. Parents love a clean kitchen!
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Econmist