Page 98 - Betty Crocker - Halloween Cookbook

Great Pumpkin Chocolate Chip Pancakes

PREP TIME: 20 Minutes • START TO FINISH: 20 Minutes
• 10 servings (1 pancake and 1¹ ⁄ ₂ tablespoons syrup)

Orange Syrup 1. In 1-quart saucepan, heat maple syrup, corn syrup and butter over
² ⁄ ₃ cup real maple syrup medium-low heat until butter is melted. Remove from heat; stir in food
¹ ⁄ ₃ cup light corn syrup color. Set aside.
2 tablespoons butter 2. In large bowl, stir together half-and-half and lemon juice; let stand
¹ ⁄ ₈ teaspoon orange gel food 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and
color vanilla with wire whisk or fork until blended. Stir in chocolate chips. In
small bowl, beat egg whites with electric mixer on high speed until soft
Pancakes peaks form. Fold beaten egg whites into batter.
1 cup half-and-half 3. Heat griddle to 350°F or heat 12-inch nonstick skillet over medium
2 tablespoons lemon juice heat. Grease with melted butter. Place pumpkin pancake mold onto
2 cups Original Bisquick griddle with handle up; heat until hot.
®
mix 4. For each pancake, pour ¹⁄₃ cup batter into mold on hot griddle.
1 tablespoon sugar Cook until bubbles break on surface and edges just begin to dry.
2 teaspoons baking powder Remove mold. Turn; cook about 1 minute or until golden brown. Serve
2 eggs, separated with orange syrup.
1 teaspoon vanilla 1 Serving: Calories 340; Total Fat 14.5g (Saturated Fat 7g); Sodium 463mg; Total Carbohydrate
51g (Dietary Fiber 1g); Protein 5g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3 Fat
1 cup semisweet chocolate Carbohydrate Choices: 3½
chips (6 oz)

Betty Crocker Halloween Cookbook 96 • Mystifying Main Dishes
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