Food recipes
Rocky Road Pancakes
Rocky Road Pancakes Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table cocoa,...
Rocky Road Pancakes
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
Directions:
Preheat a large skillet or griddle to medium heat.
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
In another medium mixing bowl, whisk one egg until frothy.
Then add milk and oil; then whisk until combined.
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
Immediately sprinkle each with approximately 1 tbs.
each of nuts and chips.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.
Turn and cook for another 2 minutes until golden brown.
Serve hot with butter and maple syrup.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
Directions:
Preheat a large skillet or griddle to medium heat.
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
In another medium mixing bowl, whisk one egg until frothy.
Then add milk and oil; then whisk until combined.
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
Immediately sprinkle each with approximately 1 tbs.
each of nuts and chips.
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.
Turn and cook for another 2 minutes until golden brown.
Serve hot with butter and maple syrup.