1 cup heavy (whipping) cream, chilled
1/3 cup syrup
2 cups pancake and waffle mix
1-1/2 cups water
1 cup semi-sweet chocolate chunks
2 teaspoons confectioners’ sugar (optional)
1/2 cup syrup (optional)
To make Maple Cream, beat cream in small chilled bowl until soft peaks form. Gradually beat in syrup until stiff peaks form. Refrigerate.
To make pancakes, combine pancake mix and water in medium bowl. Stir with wire whisk until large lumps dissolve. Pour 1/4 cup batter per pancake onto hot, lightly greased griddle. Sprinkle with 1 tablespoon chocolate chunks. Turn when bottoms are golden brown. Serve with Maple Cream or confectioners’ sugar or syrup and/or berries if desired.
Agnes Smitten, St. Cloud, Minn.