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What a treat!
Made a half batch of these for a school holiday breakfast treat this morning. Little Miss 6 rates 1000 stars, very simple to do & yummy!
These were amazing! I used a gluten free flour mixture and they still turned out wonderfully. We did have to add a LOT more milk to thin it out, and they were still the thickest pancake I've ever eaten. This meant they took a while to cook, but so worth the wait. These will become our new tradition for Easter morning. Thanks!
My family really enjoyed these. I too reduced the sugar to 3/4 cup. I used milk chocolate chips and served these with syrup and fresh strawberries. I used a lower temperature to cook them so they would not burn. I think whipped cream as a topping would be wonderful. These even taste good cold. They were a real treat. Thanks for the recipe.
While you are right & this is not something I would serve often, it is also something everyone should eat at least once in their life for just the pure choc bliss. Eating these is like having cake for your breakfast! DH is not a real fan of pancakes, but he adored these as dessert w/whipped cream. These are quite lrg & the batter heavy, so mine required a longer cooking time on the 1st side in order to turn easily & then a shorter time after turning. Great recipe! Made for Mar Photo Challenge & thx for sharing this recipe w/us. :-)
My daughter requested these for her 10th birthday breakfast, complete with whipped cream.:o) Surprisingly, they were not nearly as sweet as I'd anticipated (I cut the sugar down to 3/4 c, but even apart from that...); I think using coffee for the liquid helped a lot in that area. I got about two dozen 4-inch pancakes. For total decadence, we also topped them with Lennie's Chocolate Butter (#19394). I have a feeling a new birthday tradition is being made ~ thanks! :o)