SWISS MISS® HOT CHOCOLATE PANCAKES WITH SPICED CREAM

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Yield Portion Size

10 portions (10 sevings (2 pancakes and 1/4 cup cream each))


1 cup	Reduced fat (2%) milk
5	Egg yolks
1-1/2 tbsp	Cornstarch
1 cup	Half-and-half
1	Vanilla bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
2 tsp	Ground cinnamon
1/2 tsp	Cayenne pepper
1/3 cup	Granulated sugar
1 tbsp	Butter
1 cup	Reduced fat (2%) milk
4 tbsp	Unsalted butter
2	Whole eggs
1 tbsp	Vanilla extract
1-1/4 cups	All-purpose flour
4 tsp	Baking powder
3/4 tsp	Salt
4 envelopes (0.73 oz each)	Swiss Miss® Milk Chocolate Hot Cocoa Mix
1	Banana, small, diced
	Reddi-wip® Real Cream Whipped Topping, optional

View Nutrition Information

Nutrition information

Amount per serving		% Daily Value
Calcium	230 mg	23%
Carbohydrate	35 g	12%
Cholesterol	157 mg	52%
Total Fat	13 g	21%
Iron	2 mg	10%
Potassium	258 mg	0%
Calories	288 kcal	14%
Sodium	470 mg	20%
Protein	7 g	14%
Polyunsaturated Fat	1 g	5%
Saturated Fat	8 g	38%
Sugars	18 g	2%
Vitamin C	1 mg	2%

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

Directions

Step 1

Spiced Cream: In a medium bowl, whisk together 1/2 cup milk, egg yolks and cornstarch. Transfer another 1/2 cup milk and 1 cup half-n-half to heavy medium sauce pan. Add 2 1/2 teaspoons vanilla, cinnamon and cayenne. Sprinkle 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring. Whisk hot milk mixture, then gradually whisk into egg yolk mixture to temper the egg yolks. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, add butter and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
Step 2

Pancakes: Heat 1 cup milk and 4 tablespoons butter just until the butter has melted. Set aside and cool. Mix 2 eggs and 1 tablespoon vanilla into cooled mixture. Sift the flour, 4 teaspoons sugar, baking powder, salt and hot cocoa mix together into a bowl making sure to incorporate thoroughly. Mix the dry ingredients into the wet ingredients. Stir together until just incorporated. The batter should be slightly lumpy. Fold the diced banana into the mixture. Pour the batter onto a hot griddle or frying pan and cook until golden brown.
Step 3

Serving Suggestion: Serve two pancakes with spicy custard in between. Top with Reddi-wip® Real Cream Whipped Topping if desired.