Pancakes with cream and chocolate sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 16
Calories 295, total fat 20 G., saturated fats 10 G., proteins 5 G., carbohydrates 25 G., fiber 1 G., cholesterol 63 mg, sodium 311 mg, sugar 10 G.

Transform ordinary store-bought pancakes into a Christmas treat by adding crushed peppermint candy canes to the batter. Serve in a stack, spread with vanilla frosting, and drizzle with chocolate sauce, like mini cakes. Don't forget to sprinkle with crushed candy canes for a festive breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancakes

2 cups store-bought pancake mix
0.5 tsp baking powder
3/4 cup whole milk
2 tablespoons of vegetable oil
2 large eggs
0.5 cup crushed red and white peppermint candy canes
Cooking spray

Vanilla cream filling

110 g of cream cheese at room temperature
0.5 cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream, chilled

Chocolate sauce

3/4 cup finely chopped dark chocolate
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancake mix, cream cheese, eggs, milk, cream, dark chocolate, chocolate sauce, lollipop sticks

Cooking the dish according to the recipe:

Preheat oven to 95°C.
In a large bowl, combine pancake mix and baking powder. Add milk, oil, and eggs and mix until smooth. Stir in 1/3 cup crushed candy canes.

Preheat a skillet over medium heat. Spray the skillet with cooking spray and drop the batter, 1/4 cup at a time, onto the hot skillet. Cook until bubbles appear on the surface of the batter and the underside is golden brown, about 2 minutes. Flip and cook for another 2 minutes. Transfer to a baking sheet. Keep the pancakes warm in the oven while you cook the next batch.
Vanilla cream filling:

Place the cream cheese in the bowl of a stand mixer fitted with the whisk attachment and beat until smooth. Add the powdered sugar and vanilla and beat until smooth. Add the heavy cream and beat on high speed until stiff peaks form.
Chocolate sauce:

Place the chocolate in a medium bowl. Heat the cream in a small saucepan or microwave until just barely simmering, then pour it over the chocolate. Let it sit for 1 minute to melt the chocolate, then stir until smooth.
Place 1 pancake on a serving platter. Spread with vanilla frosting. Place another pancake on top and spread with frosting. Drizzle generously with warm chocolate sauce and sprinkle with the remaining crushed candy canes.