Cake Recipes
Prep: 2 Hours
Bake: 10 Minutes
Yields: 12 Pancakes
For Pancakes:
1 Foodstirs™ Organic Sunday Stacks Pancake Mix
4 Eggs
8 Tbsp Melted Butter, Melted and Cooled
1 1/3 Cups Milk
1 Cup Greek Yogurt
1 Jar of Organic Hazelnut Chocolate
1 Large Sheet of Parchment Paper
For Topping:
Organic Whipped Cream
Organic Chocolate Drizzle
Fresh Fruit
Directions
To Prep Chocolate Disks: Take a large sheet of parchment paper and spoon out 1 tbsp round circles of chocolate hazelnut spread. Repeat 12 times, or for the number of pancakes you wish to make. One round disk will be needed per pancake. Place parchment sheet in the freezer. Freeze chocolate disks for at least 2 hours.
For Pancakes: Heat griddle to 300 degrees. Lightly coat with butter or non-stick cooking spray. In a large bowl, whisk egg, then slowly add melted butter and whisk until slightly thickened. Add milk, yogurt, and Foodstirs™ Organic Sunday Stacks Pancake Mix. Whisk until fully mixed.
Place a pancake mold onto the griddle and ladle a 1/3 cup of batter into the center of the pancake mold. Make sure entire bottom is covered. Let batter cook for 1 minute, or until slightly firm. Add the frozen chocolate hazelnut disk into the center of the pancake. Add 1/3 cup of batter to cover the top of the disk. Let cook.
Cook pancake for 2-3 minutes or until the surface is golden brown. Repeat for each pancake.
Add toppings and fruit garnish. Enjoy!