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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

Devil's Food Pancakes with Fudge Sauce

http://www.krisztinaclifton.com/2013/09/devils-food-pancakes-with-fudge-sauce.html
 
There are a lot of food bloggers out there who say things like, "I hate it when an ingredient is boxed cake mix or something like that." I am NOT one of those bloggers. I pride myself in making things 100% from scratch, but that's what the weekends are for (if I have time). For the most part I like to cater to the average reader who takes one look at those perfect Pinterest creations and says, "I don't have time for that!", because I don't have time for it either. I believe cake mix, pudding mix, and as you can see below boxed pancake mix are all perfectly acceptable ingredients in moderation. Although you can certainly start the pancakes from scratch if you wish.

These pancakes began like most of my recipes, with a need for a dairy-free version of something my lactose-intolerant sweetie-pies are craving. I love using cocoa powder in baking recipes; it's a great way to add chocolate flavor to a dessert without adding fat, calories, or dairy.

INGREDIENTS
  • 2 cups pancake mix 
  • 1 cups dark chocolate cocoa powder
  • 3/4 cup water 
  • 1/4 c powdered sugar

Sift dry ingredients together then whisk in water until blended thoroughly. Coat griddle with oil and heat to 350. *If you make it any hotter, the pancakes will burn on the outside and won't cook through the middle. Makes about 16 small pancakes.

This is the perfect pancake recipe for making a stacked pancake cake. Get creative - layer it with nutella, whipped cream, fruit, nuts, etc.


A word of warning with this pancake batter. I had to add powdered sugar to make them sweet enough, which made for extremely finicky batter. You really need to use a flat griddle so you have plenty of wiggle room to finagle your spatula whilst you curse at a couple of failed flips (which will happen). Tip: make small pancakes so they'll be easier to flip. After the first few failed attempts, I learned that the best way to flip these was to get in there and go for it. Slide that spatula all the way under each pancake, or it will likely split in two as you flip it.

Top with fresh fruit and my dairy-free fudge sauce. Enjoy!


More Dairy-Free Dessert Recipes
 
http://www.krisztinaclifton.com/2013/08/recipe-dairy-free-chocolate-birthday.html



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