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Recipe of Chocolate Hotcakes Chips
Recipe

Chocolate Hotcakes Chips

25 mins
Low
17
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These chocolate chip hotcakes are the perfect breakfast for the ideal whim.

Ingredients

4 portions
  • 1 cup pancake flour, Aunt Jemima
  • 3 tablespoons cocoa, Hersheys (clogged)
  • 3 teaspoons Splenda, to bake (copeteadas)
  • 3/4 cups whole milk
  • 1 tablespoon unsalted margarine, (melted)
  • 1 drizzle vanilla extract
  • 1 bag Hershey Kiss chocolate, minis
  • whipped creams, Lyncott

Preparation

In a bowl, pour the flour and mix with the Cocoa and the Splenda dry, until leaving a homogeneous mixture.
Add milk, egg and vanilla. Try to mix until all the lumps are eliminated.
Finally add the melted margarine and add to the mixture.
Place a pan with Teflon over low heat and let it heat. Once it is hot and ready, serve the mixture from the center making a figure ciruclar. When you see bubbles forming, turn the hotcake and wait for it to be ready.

PRESENTATION

Once the hotcake is served, place some Lyncott whipped cream in the center and serve a fist of mini kisses to the side as a garnish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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