Cocoa-sweetened rice cereal puts the chocolate-crispy into these easy-to-make pancakes. We can tell you right now your kids want you to make these!
What You Need
Original recipe yields 6 servings
2 egg s, separated
1-1/2 cups buttermilk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter, melted
1 cup flour
1/4 tsp. baking soda
1 cup cocoa sweetened rice cereal
3/4 cup maple-flavored or pancake syrup
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Let's Make It
Whisk egg yolks, buttermilk and sour cream in large bowl until blended. Stir in melted butter. Add combined flour and baking soda; mix well. Stir in cereal.
Beat egg whites in medium bowl with mixer just until stiff peaks form. Stir into cereal mixture.
Heat large nonstick griddle or large heavy skillet sprayed with cooking spray on medium heat. Ladle batter onto griddle, using 1/3 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Serve with syrup.
Serve with a fresh fruit salad and a glass of fat-free milk.
To warm the syrup before serving over pancakes, microwave it in microwaveable bowl on HIGH 30 sec. or just until warmed before pouring over pancakes.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 pancakes and 2 Tbsp. syrup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.