Recipe: kahlua and chocolate pancakes
Kahlua and Chocolate Pancakes
1 3/4 cups unsifted all-purpose flour
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/3 cups milk
1/4 cup Kahlúa
3 tablespoons butter, melted
Vegetable shortening, for frying
Orange Syrup (recipe follows)
Chopped pecans, whipped cream, and fresh
In large bowl, combine flour, sugar, cocoa, baking powder, and salt.
In medium-size bowl, lightly beat eggs; beat in milk, Kahlúa, and butter. Stir egg mixture into flour mixture until smooth, thin batter forms. Heat oven to 200 degrees F.
In large heavy skillet, melt 1 teaspoon shortening. Pour about 1/4 cup of the batter into skillet. Repeat to form as many pancakes as will fit into skillet without touching. fry pancakes 2 to 3 minutes or until surface appears dry and dotted with holes. Turn pancakes over and fry 2 to 3 minutes until second side is brown at the edges. Remover pancakes to baking sheet and keep warm in oven until all batter has been cooked. Serve with Orange Syrup, pecans, whipped cream, and strawberries, if desired.
Orange Syrup: In 2-quart saucepan, combine 2 cups orange juice and 1/2 cup sugar. Heat to boiling over high heat. Reduce heat to medium and cook until reduced to 1 1/4 cups – about 15 to 20 minutes.