Recipe courtesy of Ree Drummond
Double Chocolate Chip Pancakes
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 466
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 11 g
- Cholesterol
- 68 mg
- Sodium
- 579 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 466
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 11 g
- Cholesterol
- 68 mg
- Sodium
- 579 mg
Ingredients
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Directions
- Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
- Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.
