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Feeding the kids: Pumpkin chocolate chip pancakes
In my ongoing quest to find tasty, kid-friendly meals for you that are healthy and appropriate for the whole family, this week I chose a fun, autumn-inspired breakfast. I found the recipe in “Betty Crocker Halloween Cookbook” (Wiley; $16.99). You will need a pumpkin pancake mold which you can find in craft stores.
Great Pumpkin Chocolate Chip Pancakes
(Makes 10 servings - 1 pancake and 1 1/2 tablespoons syrup)
For the orange syrup:
2/3 cup real maple syrup
1/3 cup light corn syrup
2 tablespoons butter
1/8 teaspoon orange gel food color
For the pancakes:
1 cup half-and-half
2 tablespoons lemon juice
2 cups Original Bisquick mix
1 tablespoon sugar
2 teaspoons baking powder
2 eggs, separated
1 teaspoon vanilla
1 cup semisweet chocolate chips (6 oz.)
1. In 1-quart saucepan, heat maple syrup, corn syrup and butter over medium-low heat until butter is melted. Remove from heat; stir in food color. Set aside.
2. In large bowl, stir together half-and-half and lemon juice; let stand 2 minutes. Stir in Bisquick mix, sugar, baking powder, egg yolks and vanilla with wire whisk or fork until blended. Stir in chocolate chips. In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Fold beaten egg whites into batter.
3. Heat griddle to 350 F or heat 12-inch nonstick skillet over medium heat. Grease with melted butter. Place pumpkin pancake mold onto griddle with handle up; heat until hot.
4. For each pancake, pour 1/3 cup batter into mold on hot griddle. Cook until bubbles break on surface and edges just being to dry. Remove mold. Turn; cook about 1 minute or until golden brown. Serve with orange syrup.