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Mexican Chocolate Pancakes with Dulce de Leche

Blogger Deborah Harroun of Taste and Tell gives pancakes a Mexican twist.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
2
eggs
1/4
cup unsweetened baking cocoa
2
tablespoons sugar
1
tablespoon ground cinnamon

Topping

2/3
cup dulce de leche (caramelized sweetened condensed milk)
2
tablespoons whipping cream
Sliced fresh strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium bowl, stir together all pancake ingredients just until combined.
  • 2 Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
  • 3 Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
  • 4 Serve pancakes topped with dulce de leche sauce and strawberries.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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