Chocolate Chunk Pancakes with Honey-Cinnamon Syrup
Enojoy these Chocolate Chunk Pancakes with Honey-Cinnamon Syrup to bring the whole family around the table, and have them come back wanting more!
Ingredients
- 1 package Shawnee Mills Whole Wheat Pancake Mix
- 1 1/4 cup Hiland Milk
- 1 teaspoon Griffins Vanilla
- 1 Hansens egg
- 1 bar Bedre Dark Chocolate bar, chopped
- 1/2 cup Roark Acres Honey
- 1/2 cup Griffins Organic Pancake Syrup
- 1 tablespoons Hiland Dairy Unsalted Butter
- 1 teaspoon ground cinnamon
- Prepare pancakes according to package directions, using egg and milk. Fold in chopped chocolate.
- Pour pancake batter onto hot griddle, cooking about 1-2 minutes per side and flipping to cook both sides. Keep warm in an oven on lowest heat.
- To make Syrup: combine honey, pancake syrup and ground cinnamon in a small saucepan, heating through and stirring in melted butter. Serve warm syrup over pancakes.