No Sugar Chocolate Pancakes
07-29-2005 | 10:20 PM
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From: Northern DEL-A-Where?
No Sugar Chocolate Pancakes
3 Cups your favorite pancake mix(I use Krusteaz or make it from scratch).
1.5 Cups Cold Water(or Skim Milk)
4 Heaping TBSPN Hersheys Cocoa Powder
.75 Cup Sugar Equivalent(Splenda was about 4 TBSPN).
1 TBSPN Vanilla
pinch of salt
(Options for Fat Bastards, add in 1/2 cup chocolate chips, Spoon on top of cake while in pan ~ 1 TBSPN Red Raspberry Preserves, use butter instead of PAM, use whole milk instead of skim...
).
Mix together all ingredients, but mix it GENTLY for only about 10 seconds once it's combined...Don't worry about the little lumps, they'll go away. Let stand for about 8-10 minutes.
Heat pan on med-high...spray with some PAM, etc.
Once the edges of the pancakes bubbles start to harden, flip it. Give it about another 2 minutes or until golden brown.
Key to fluffy pancakes:
1. Do Not Over Mix...rookie mistake #1. Same goes for Brownies...
2. Let the batter sit for a bit before you ladle the pancakes into the pan. Gives the batter a chance to "rise", specifically, gives the baking powder and baking soda time to do their respective jobs.
3. Always, always, always...make sure your pan is hot before you start. Drop a TBSPN of batter in the center and see what happens...if it cooks right away, you're golden...if not, wait a few until it's ready.
1.5 Cups Cold Water(or Skim Milk)
4 Heaping TBSPN Hersheys Cocoa Powder
.75 Cup Sugar Equivalent(Splenda was about 4 TBSPN).
1 TBSPN Vanilla
pinch of salt
(Options for Fat Bastards, add in 1/2 cup chocolate chips, Spoon on top of cake while in pan ~ 1 TBSPN Red Raspberry Preserves, use butter instead of PAM, use whole milk instead of skim...
).Mix together all ingredients, but mix it GENTLY for only about 10 seconds once it's combined...Don't worry about the little lumps, they'll go away. Let stand for about 8-10 minutes.
Heat pan on med-high...spray with some PAM, etc.
Once the edges of the pancakes bubbles start to harden, flip it. Give it about another 2 minutes or until golden brown.
Key to fluffy pancakes:
1. Do Not Over Mix...rookie mistake #1. Same goes for Brownies...
2. Let the batter sit for a bit before you ladle the pancakes into the pan. Gives the batter a chance to "rise", specifically, gives the baking powder and baking soda time to do their respective jobs.
3. Always, always, always...make sure your pan is hot before you start. Drop a TBSPN of batter in the center and see what happens...if it cooks right away, you're golden...if not, wait a few until it's ready.
