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Chocolate Chocolate Chip Puffed Pancakes

Chocolate Chocolate Chip Puffed Pancakes
Kids and adults alike will enjoy these pancakes, which are laced with chocolate chips. Because the pancakes puff up as they cook, fill the wells of the pan just to the rim.

Ingredients:

  • 2 cups chocolate chocolate chip waffle and
      pancake mix*
  • 1 egg, lightly beaten
  • 4 Tbs. (1/2 stick) plus 5 tsp. unsalted butter,
      melted
  • 1 cup cold milk
  • Confectioners' sugar for dusting

Directions:

In a large bowl, whisk together the waffle and pancake mix, egg, the 4 Tbs. butter and milk until the batter is smooth and no lumps remain; do not overbeat. Let stand for 5 minutes. Fill the tube of a batter dispenser with the batter according to the manufacturer's instructions.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium-low heat and heat until the butter begins to bubble. Gently squeeze the handle of the dispenser and fill each well with batter until just even with the rim (about 2 Tbs. per well). Cook until the bottoms are light brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until light brown and crispy, 3 to 5 minutes more. Transfer to a plate. Repeat with the remaining batter.

Dust the pancakes with confectioners' sugar and serve warm. Makes about 18.

*Available at Williams-Sonoma stores.
Williams-Sonoma Kitchen.