Ingredients

The following ingredients have 6 Servings
  • 1 cup chocolate spread
  • 6 peppermints
  • 2 cups Aunt Jemima Buttermilk Complete Mix
  • 1 1/2 cups water

Instruction

  • Use a small blender or food processor, crush the peppermints to small pieces and peppermint dust, then set aside.
  • Line a baking sheet with parchment paper
  • Spoon chocolate spread onto baking sheet into 6 dollops of about 2-2 1/2 TBS each. Using a spatula, spread each dollop out to make 6 chocolate discs about 2 inches in diameter and 1/2 centimeter thick. *
  • Sprinkle crushed peppermint over chocolate disks
  • Put baking sheet in the freezer to allow chocolate to harden and set. This takes at least an hour. **
  • Once chocolate peppermint disks are set preheat griddle to 375 degrees F
  • In a mixing bowl, add the Aunt Jemima Buttermilk Complete Mix, and form a small well in the center
  • Pour the water into the center, and mix until there are no large lumps, but do not over mix or your pancakes will be tough and chewy.
  • Allow batter to rest 3-5 minutes to allow the leavening agents to activate, as this will give you lighter, fluffier pancakes. The batter will get thicker during this time. Do not worry.
  • Use a measuring cup pour 1/4 cup pancake batter onto hot griddle for each pancake, pour 6 pancakes if there is enough room.
  • Remove chocolate peppermint disks from parchment paper, do so carefully, and place the frozen disk of chocolate into the center of each poured pancake.
  • Then pour an additional 1/4 cup of batter over the top of the disk, so it is completely covered.
  • Let cook until the top begins to look dry and edges are golden brown.
  • Flip, and cook other side.
  • Remove from griddle, and serve immediately with Aunt Jemima Syrup!