Pantry Pancakes

 

I love getting up on weekends and trying to come up with new pancake recipes.  Usually by Sunday morning, our fridge is getting low (which is good – that means we planned our menu well) and I don’t have a lot of options, which in turn means, I have to get creative.

We almost always have staples on hand for breakfast – eggs, turkey sausage (in the freezer) and either pancake mix or ingredients for French Toast, Mike’s fave.  Well, this morning we didn’t even have milk to make the batter for French Toast, so eggs, sausage and pancakes were on our agenda.  The only problem…how could I make our plain pancake batter new, interesting and super tasty?

Then, I looked in my pantry and it hit me: 

Dark Chocolate Chips + Raspberry Cranberry Preserves= Deliciousness

 

 

I love any chocolate and berry combination, especially in trail mix, so I thought, why not?

The verdict?  Absolutely perfect. 

 

 

Not only were these SUPER easy with ingredients from the pantry,  but the finished result looked and tasted very gourmet.  My kind of fake out meal.

 

 

Here’s how:

Dark Chocolate Raspberry Pancakes

yields 6-8 pancakes

1 C complete pancake mix (I use Hungry Jack)

3/4 C water

1/4 C dark chocolate chips

2 T Raspberry Cranberry Preserves (or jelly of choice)

 

Whisk pancake mix and water together until smooth in a medium bowl.  Add chocolate chips and stir.

Heat griddle to medium high heat.  Spray with nonstick cooking spray and ladle 1/4 C batter onto the griddle.  Add about 1/2 t of preserves onto the middle of the pancake and swirl.  Once bubbles form on the top of the pancake flip and cook for a few more minutes on the other side.

 

 

Serve with syrup and any other yummy fixings that suit your fancy.

 

 

Happy Sunday!