HALLOWEEN PANCAKES

Halloween Pancakes image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 10

Number Of Ingredients 12

Previous Next

2/3 cup real maple syrup
1/3 cup light corn syrup
2 tablespoons butter
1/8 teaspoon Betty Crocker™ orange gel food color
1 cup half-and-half
2 tablespoons lemon juice
2 cups Original Bisquick™ mix
1 tablespoon sugar
2 teaspoons baking powder
2 eggs, separated
1 teaspoon vanilla
1 cup semisweet chocolate chips (6 oz)

Steps:

In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
Heat griddle to 350°F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just begin to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.

Nutrition Facts : Calories 340, Carbohydrate 51 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 463 mg