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Gingerbread Pancake Dreams

photo by:kraft
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 2 topped pancakes each
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What You Need

1
cup  flour
1/4
cup  sugar
1
tsp.  ground cinnamon
1
tsp.  ground ginger
1
tsp.  CALUMET Baking Powder
1/4
tsp.  baking soda
1/4
tsp.  salt
1
 egg
1
cup  milk
2
Tbsp.  molasses
2
Tbsp.  oil
1/4
cup  thawed COOL WHIP Whipped Topping
1
oz.  BAKER'S Semi-Sweet Chocolate, shaved into curls

Make It

COMBINE first 7 ingredients in large bowl. Whisk egg, milk, molasses and oil until blended. Add to dry ingredients; stir just until moistened.

LADLE batter onto hot nonstick griddle or into hot nonstick skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.

SERVE topped with COOL WHIP and chocolate.

Kraft Kitchens Tips

How to Make Chocolate Curls
Warm chocolate slightly by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
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