Chocolate Pancakes with Chocolate Spice Syrup
2 cups all-purpose flour
1/4 cup cane sugar
1 tablespoon baking powder
1/4 teaspoon sea salt
1 1/2 cups cups milk
2 tablespoons vegetable oil
2 tablespoons Frontier Chocolate Extract
3/4 cup agave syrup
3 tablespoons butter
1 tablespoon Frontier Chocolate Extract
1/4 teaspoon Frontier Pumpkin Pie Spice
In a bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, combine the milk, eggs, oil, and chocolate extract. Add liquid ingredients to dry ingredients and stir just until combined.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Flip when bubbles form on top and bottom is golden brown. Cook until second side is golden. Keep warm.
Put all syrup ingredients in a small pan. Heat over medium-low heat until butter melts, stirring frequently. Serve with pancakes.
For an extra sweet treat, stir 1/4 cup mini chocolate chips into pancake batter.
Top with whipped cream.
To keep pancakes warm and dry: Place a cooling rack on a baking sheet and put in oven while preheating to 200 degrees. As pancakes are ready, place in a single layer on the cooling rack in the oven.
Pure, organic chocolate extract to enhance drinks, puddings, cheesecakes and whipped cream.
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As prepared, each serving contains 350 calories, 10g total fat, 70mg cholesterol, 250mg sodium, 59g total carbohydrate and 6g protein.