1 ¼ cups all-purpose flour
4 envelopes (.73 oz each) hot cocoa mix
4 teaspoons granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup reduced fat (2%) milk
2 eggs, beaten
4 tablespoons unsalted butter, melted and
cooled
1 tablespoon vanilla extract
No-stick cooking spray
Combine flour, cocoa mix, sugar, baking powder and salt
in medium bowl; set aside. Stir together milk, eggs, butter and vanilla in
small bowl. Add to flour mixture; stir just until blended. (Do not overmix.
Batter should be slightly lumpy.)
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| This smells really nice, as pancake batters go. |
Spray griddle with cooking spray; heat over medium heat or heat electric griddle to 400F. Pour about ¼ cup batter onto hot griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on top and bottom is golden brown. Turn and cook second side until golden brown.
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| Pictured: a few pancakes later, because you always ruin the first couple of them. |
Repeat with
remaining batter.
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| These weren't great shakes on their own, but we enjoyed them topped with Cool Whip and chocolate syrup. |
My Rating: 3/5 "I expected these to be chocolately and sweet. Instead, they were just regular pancakes with a vaguely chocolatey aftertaste. They were better after I topped them with sweeter/more chocolatey things, but it's hard to get excited about sparklers when you wanted fireworks, you know?"
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