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Ingredients
5 lb (full bag) Krusteaz® Professional Buttermilk Pancake Mix
¾ cup unsweetened cocoa powder
96 oz (12 cups) cool water
2 oz (¼ cup) vanilla extract
Red Food Coloring, to desired color
16 oz. Nutella®
2-3/4 cups heavy cream
Preparation
For whipped cream:
Whip cream on high speed until stiff peaks form. Keep refrigerated until ready to use.
For pancakes:
Place water and vanilla in mixing bowl. Add mix and cocoa powder. Using a wire whip, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Stir in red food coloring, ½ teaspoon at a time, until batter is desired color. Using a #20 scoop, scoop approximately 1.4 oz batter onto greased, preheated 365°F - 375°F griddle. Cook 1 ¼ - 1 ½ minutes per side. Turn only once. Spread Nutella® on top of each pancake. Serve immediately with ribbon of Nutella® then dollop of whipped cream.
Yields: 105- 4-inch pancakes