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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.

EXPERT TIPS

Expert Tips

Cans of dulce de leche can be found in most supermarkets in the international aisle.

If the dulce de leche sauce is too thick, microwave in additional 15-second increments.

Spice it up by adding a dash of chili powder to the batter.

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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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