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Cocoa-Kissed Red Velvet Pancakes

Cocoa-Kissed Red Velvet Pancakes
Makes:
10 pancakes
Prep Time:
10
minutes
Total Time:
20
minutes
Show your affection with a plate of colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100% cocoa, buttermilk and fresh berries. Take heart-shaped cookie cutters out of hibernation for a special touch.

In this recipe:


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Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup reduced-fat buttermilk or lowfat milk
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon red food coloring
  • Heart-shaped pancake cutters or cookie cutters (optional)
  • Optional garnishes: butter, powdered sugar, maple syrup and fresh berries

Directions:

COMBINE flour, sugar, baking cocoa, baking powder, baking soda and salt in large bowl; stir well.

WHISK egg, buttermilk, butter, vanilla extract and food coloring together in large bowl. Add to flour mixture; stir to combine. Allow mixture to sit for 5 minutes (this produces more tender pancakes).

HEAT nonstick skillet or griddle over medium heat. Brush with a little oil or butter. Add about ¼ cup batter to skillet. Cook for about 2 minutes or until bubbles start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries.

Cook’s Tip: If using pancake or cookie cutters, be sure to coat with a little oil so the pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Cocoa-Kissed Red Velvet Pancakes

    Ingredients

    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 large egg
    • 1 cup reduced-fat buttermilk or lowfat milk
    • 2 tablespoons unsalted butter, melted
    • 1 1/2 teaspoons vanilla extract
    • 1 teaspoon red food coloring
    • Heart-shaped pancake cutters or cookie cutters (optional)
    • Optional garnishes: butter, powdered sugar, maple syrup and fresh berries

     

    Directions

    COMBINE flour, sugar, baking cocoa, baking powder, baking soda and salt in large bowl; stir well.

    WHISK egg, buttermilk, butter, vanilla extract and food coloring together in large bowl. Add to flour mixture; stir to combine. Allow mixture to sit for 5 minutes (this produces more tender pancakes).

    HEAT nonstick skillet or griddle over medium heat. Brush with a little oil or butter. Add about ¼ cup batter to skillet. Cook for about 2 minutes or until bubbles start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries.

    Cook’s Tip: If using pancake or cookie cutters, be sure to coat with a little oil so the pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

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