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Puppy Dog Pancakes

 Puppy Dog Pancakes
—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep/Total Time: 25 min.


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 1 tablespoon chocolate syrup
  • 2 drops strawberry syrup
  • 8 semisweet chocolate chips


  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • another large bowl, whisk the egg, buttermilk and butter. Stir into
  • the dry ingredients just until moistened. Place 2/3 cup of batter in
  • a small bowl; stir in chocolate syrup. Place 1 teaspoon of batter in
  • another bowl; stir in strawberry syrup.
  • For puppy ears, pour eight 1 tablespoonfuls of chocolate batter onto
  • a lightly greased large hot griddle. For muzzle and eyes, spoon
  • eight 1 teaspoonfuls and eight 1/4 teaspoonfuls of chocolate batter
  • onto the griddle. For tongues, spoon four 1/8 teaspoonfuls of pink
  • batter onto the griddle. Turn when bubbles form on top of pancakes;
  • cook until the second side is golden brown.
  • To assemble, arrange ears, eyes, muzzle and tongue on plain pancakes;

2 of 2

Puppy Dog Pancakes (continued)

Directions (continued)

  • top eyes with chocolate chips. Yield: 4 puppy dog pancakes.
Nutritional Facts: 1 serving (1 each) equals 224 calories, 7 g fat (4 g saturated fat), 63 mg cholesterol, 483 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.