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Yields: 36 Mini Pancakes
INGREDIENTS
For Pancakes:
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1 1/3 cups Club soda, cold
For Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 cups Butterfinger® Pieces
- 1 cup chocolate sauce
Dessert
Dessert
All year round
Method for Pancake:
Preheat the oven to 325 degrees F and line a sheet pan with baker’s parchment. Substitute the water in the recipe with cold club soda and mix as directed until a smooth batter forms. Place dollops of batter onto the sheet pan with a large spoon, piling the batter onto the pan as high as possible. Bake for approximately 8 to 10 minutes, or until a toothpick inserted into the middle comes out clean.
Method for Topping:
In another mixer, combine the heavy cream with powdered sugar and whip until soft peaks form. With a small spatula, decorate the pancakes with whipped cream, and apply the Butterfinger®. Drizzle tops with chocolate sauce and serve warm
