Chocolate Chip Pancakes with Chocolate Syrup

Serves: 13
Total Calories: 161


2 cups buttermilk baking mix
1 cup milk
1 egg
1 tablespoon sugar
1/2 cup semi-sweet chocolate chips
1/2 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon unsweetened chocolate extract


In a medium bowl, beat baking mix, milk, egg and sugar with a wire whisk or fork until smooth.

Add chocolate chips and stir with a spoon until evenly mixed.

Place a large frying pan over medium heat until a few drops of water will jump around and disappear quickly when sprinkled into the pan. Coat the pan with oil. For each pancake, pour 1/4 cup of the batter into the frying pan. Cook until there are bubbles on the surface and the edges are cooked. You can lift the edges with a pancake turner to see if the bottoms are golden brown. Using the pancake turner, flip the pancakes and brown the other sides. Place the pancakes on a plate. Oil the pan if necessary and start again until all the batter is used. Keep the finished pancakes in a warm oven until you are ready to serve them.

In a small saucepan over medium heat, stir together corn syrup and butter or margarine with a wooden spoon until butter or margarine is melted. Remove from heat.

Stir in extract.

Serve warm over Chocolate Chip Pancakes or waffles.

Makes 1/2 cup

Nutritional Facts:

Serves: 13
Total Calories: 161
Calories from Fat: 43

This Chocolate Chip Pancakes with Chocolate Syrup recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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