Brownie Batter Pancakes Recipe By Tasty

PANCAKE MIX BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (190˚C).
• Add the butter and sugar to a bowl and stir to combine.
• Add in the eggs and vanilla extract and whisk to combine until smooth.
• Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
• Gently fold in the chopped dark chocolate to the batter.
• Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
• Cool for 5 minutes.
• Top with powdered sugar, cut, and serve.
• Enjoy!

BROWNIE BATTER PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the brownie mix, flour, and baking powder.
• In a medium bowl, whisk together the milk, melted butter, and egg yolks.
• Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
• Let the batter sit for 15 minutes to thicken.
• Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
• Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
• Enjoy!

BROWNIE BATTER PANCAKES

Steps:

• Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
• Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.

BROOKIE PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
• Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
• Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
• Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
• Pour reserved brownie batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.