Chocolate Sun Butter Pancake Sandwiches Recipes

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CHOCOLATE PANCAKES



Chocolate Pancakes image

Simple chocolate pancakes are the delicious cocoa version of a classic. The easy chocolate pancake mix can be made ahead and turns out fluffy, lightly sweet pancakes for your special occasion brunch or breakfast.

Provided by Traci The Kitchen Girl

Categories     Breakfast     brunch

Time 15m

Number Of Ingredients 8

1 cup All Purpose Flour
2 tablespoons Cocoa Powder
1 teaspoon Baking Powder
1 tablespoon Sugar
1/4 teaspoon Sea Salt
1 Egg
1 cup Milk
Butter or Oil (as needed for cooking)

Steps:

  • In a mixing bowl, whisk together the FLOUR, COCOA POWDER, BAKING POWDER, SUGAR, and SALT.
  • Add EGGS and MILK. Whisk until wet and dry ingredients are well combined.
  • Heat a griddle over medium heat.
  • Melt BUTTER on preheated griddle.
  • Pour pancake batter in 1/4 cup increments onto the griddle (or larger, if you prefer).
  • Cook 2-3 minutes on first side, or until bubbles appear on top.
  • Flip pancakes and cook 1-2 minutes until browned and cooked through.
  • Transfer pancakes to a serving platter and cover until ready to serve.

Nutrition Facts : ServingSize 4 oz, Calories 185 kcal, Carbohydrate 32 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 47 mg, Sodium 189 mg, Fiber 2 g, Sugar 6 g

CHOCOLATE SUN BUTTER PANCAKE SANDWICHES



Chocolate Sun Butter Pancake Sandwiches image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 sandwiches

Number Of Ingredients 12

1 large egg
1 cup buttermilk
1 tablespoon oil
1 cup Pancake Mix, recipe follows
Butter or oil, for greasing the pan
2 tablespoons semisweet chocolate chips
1/4 cup sunflower seed butter
6 cups white whole-wheat flour
1/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons kosher salt

Steps:

  • For the pancakes: Whisk the egg, buttermilk and oil together in a large bowl. Add the Pancake Mix to the wet ingredients and whisk until just combined.
  • Heat a large pan or griddle over medium heat and grease with butter or oil. Pour the pancake mixture onto the griddle in 1-tablespoon portions to make 8 mini pancakes. Cook for 2 minutes. Flip the pancakes and cook for 1 minute more.
  • Place the pancakes on a cooling rack, and allow to cool completely. Repeat with the remaining batter to make 8 more.
  • For the chocolate sun butter: Melt the chocolate chips in a bowl in the microwave until melted, 40 seconds, or in a double boiler, and allow to cool. Stir the sunflower butter into the melted chocolate.
  • Spread 1 tablespoon of the chocolate sun butter on a pancake, and sandwich together with another pancake. Repeat with the remaining ingredients.
  • To freeze for later, place cooled sandwiches on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. Store in an airtight container until ready to prepare pancakes.

PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY



Pancake Breakfast Sandwich Recipe by Tasty image

Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?

Provided by Karlee Rotoly

Categories     Breakfast

Time 45m

Yield 4 sandwhiches

Number Of Ingredients 11

⅓ cup maple syrup, grade A
1 cup pancake mix, plus 2 tablespoons
1 tablespoon vegetable oil
¾ cup milk
5 large eggs, divided
nonstick cooking spray, for greasing
4 round sausage patties, (3½ inches (8 cm) wide and ¼-inch 6mm thick)
1 tablespoon filtered water
½ teaspoon kosher salt
4 slices american cheese
2 ring molds, or mason jar lid rings 3 1/2 (8 cm)

Steps:

  • Line a baking sheet with a nonstick mat or parchment paper.
  • In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
  • Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
  • Preheat the oven to 250°F (120°C).
  • Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
  • Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
  • Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
  • In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
  • Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
  • Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
  • Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 698 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 1 gram, Protein 34 grams, Sugar 22 grams

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