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RECIPES 

Breakfast 

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20

TEMPO DE
PREPARAÇÃO

15

MINUTO DE COZINHAR

4

PORÇÕES

QUADRUPLE DESSERT PANCAKES WITH CHOCOLATE, COCONUT AND NUTS

INGREDIENTS

  • 3/4 cup chopped walnuts

  • 3/4 cup sweetened coconut flakes

  • 1/4 cup butter

  • 2/3 cup half and half

  • 1/2 cup tightly packed light brown sugar

  • 2 large egg yolks

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (just add water)

  • 1/4 cup sugar

  • 3 tablespoons unsweetened cocoa powder or Dutch processed cocoa powder

  • 1 cup of water

  • 1/3 cup mini semi-sweet chocolate chips

  • Chocolate ice cream

  • Sundae Syrup™ Chocolate Flavored Syrup

PREPARATION INSTRUCTIONS

NUTRITIONAL INFORMATION PER SERVING

Serving size (1/4 of recipe), calories 1050 (calories from fat 440), total fat 49g (saturated fat 23g, trans fat 1g), cholesterol 155mg, sodium 870mg, total carbohydrate 138g (dietary fiber 8g, sugars 94g ), Protein 14g; Percentage of Daily Value*: Vitamin A 15%, Vitamin C%, Calcium 35%, Iron 25%.

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

  • HEAT oven to 350°F. Place the walnuts and coconut in a thin layer in a shallow pan. Bake for 6 to 7 minutes or until the coconut is lightly toasted.

  • MELT the butter in a 2-quart saucepan. Add half and half and brown sugar. Add the yolks. Cook over medium heat for about 10 minutes, stirring constantly, until the mixture bubbles and thickens. Remove from heat. Reserve 1/4 cup of the toasted pecan and coconut mixture for topping. Add the remaining pecan-coconut mixture and vanilla to the pan, stirring until blended.

  • COMBINE pancake mix, sugar, and cocoa in a medium bowl. Add water just until the large pieces disappear. Add the chocolate drops. Let it rest for 3 minutes.

  • COAT the frying pan or large frying pan with nonstick cooking spray. Heat frying pan to 350°F or skillet over medium heat. Pour about 1/4 cup of batter for each pancake onto the hot skillet to make 12 small pancakes. Cook 1 to 1 ½ minutes on each side or until done.

  • PLACE 1 pancake on each of 4 serving plates. Top with 2 tablespoons coconut-pecan mixture. Repeat layers. Top with remaining pancakes. Place 1 scoop of ice cream on top of each dessert. Drizzle with chocolate syrup. Sprinkle with remaining nut and coconut mixture

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