Chocolate Pancakes With Maple Pear Sauce Recipes

CHOCOLATE PANCAKES WITH MAPLE-PEAR SAUCE

Steps:

• In medium bowl, stir Bisquick mix, cocoa, sugar and cinnamon. Stir in milk and egg product until blended.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
• Meanwhile, in medium microwavable bowl, heat pears and syrup on High 2 minutes or until mixture is hot and pears are tender. Serve sauce with pancakes.

GERMAN PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

CHOCOLATE-PECAN PANCAKES

Steps:

• Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
• Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
• Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

OATMEAL PANCAKES WITH APPLE MAPLE SAUCE

Steps:

• Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
• Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.

ROASTED-PEAR POUNDCAKE WITH CHOCOLATE SAUCE

Steps:

• For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree.
• Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate.
• To make the sauce, place the chocolate in a double boiler over barely simmering water, stirring occasionally until melted. Whisk in the cream and brandy. If making the sauce in advance, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.