Best Halloween Ghost Pancakes Recipes

KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES

Steps:

• Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
• Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
• Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
• Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.

HALLOWEEN GHOST PANCAKES

Steps:

• In small bowl, mix yogurt and maple syrup until well blended. Set aside.
• In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.
• Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.
• For each pancake, drop three 1/4 to 1/2-inch drops of dark batter about 1 to 1 1/2 inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour 1/4 cup regular batter; start the pour to cover the "eyes and mouth" and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.