Chocolate-Peanut Butter Pancakes

Everyone’s favorite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast.

Ingredients

1

Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
2

For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
3

In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.

tip 1

Do you want more chocolate? Stir 1/4 cup miniature chocolate chips into pancake batter.
tip 2

Regular size Reese’s™ peanut butter cups will also work for this recipe. Cut each cup into pieces, and top pancakes. You will need two full-size candy bars.

550 Calories, 28g Total Fat, 15g Protein, 59g Total Carbohydrate, 29g Sugars

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.