Silver Dollar Pancake Sundaes With Chocolate Hazelnut Sauce Recipes

SILVER-DOLLAR PANCAKE SUNDAES WITH CHOCOLATE HAZELNUT SAUCE

Steps:

• In a medium bowl, whisk together butter, egg, and 2/3 cup milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
• Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
• Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
• In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.

HAZELNUT PANCAKES WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees. Make the pancakes: Whisk together flour, hazelnut meal, baking powder, and 1 teaspoon salt in a bowl. Whisk eggs in another bowl, then whisk in milk, sugar, and oil. Whisk egg mixture into flour mixture until just combined (with some lumps remaining). Heat a griddle or nonstick skillet over medium heat (or heat an electric griddle to 350 degrees).
• Lightly oil griddle. Scoop 1/3 cup batter onto heated griddle. Cook until edges are dry and some small bubbles come to the surface, about 3 minutes. Flip, using a thin spatula. Cook until firm to the touch, about 3 minutes. Transfer to a baking sheet, and keep warm in oven. Repeat with remaining batter.
• Make the raspberry sauce: Heat jam and water in a small saucepan over medium heat until warm and pourable, adding an additional tablespoon water if needed. Stir in lemon juice. Serve pancakes warm with butter and warm raspberry sauce.

EVERYDAY BAKING MIX

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.

SILVER DOLLAR PANCAKES

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
• Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.