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.
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.
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