CHOCOLATE PANCAKES

Servings: 3
Ingredients:

3/4 C  Margarine                           2 t  Vanilla
3/4 C  Cocoa                             1/2 t  Salt
2 C  Flour                             1/2 C  Butter cream
1 1/2 C  Sugar                                    -frosting
4    Eggs

Melt the margarine and mix with the cocoa.

In a small bowl, mix flour and salt.

In a large mixing bowl, beat eggs. Then add sugar, vanilla, and beat well.
Add flour and margarine mixture to this and blend thoroughly.

Heat skillet to medium-low. Drop small clumps (about 1 T) and cook like
pancakes: about 1 1/2 minutes on one side, 1/2 minute on the other, then
turn over again and remove after a few seconds. Freeze. When relatively
hard, coat one side with buttercream frosting.

NOTES:

* Brownies in a skillet — This recipe is based on a ‘chocolate turtle’
recipe by Mae Rabenius from a cookbook produced by Faith United Methodist
Church in Phoenix, Arizona. Servings: 40 pieces.

* One side of the pancakes may burn. It doesn’t particularly affect the
taste, and if you frost this side, no one will even know.

* It’s not necessary to cook the pancakes completely; if the middle looks
somewhat gooey, don’t fret: it will soon harden.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes to cook, 10 minutes to frost.
: Precision: approximate measurement OK.

: Duane Morse
: International Anasazi, Inc., Phoenix, Arizona
: noao!mot!anasazi!duane

: Copyright (C) 1986 USENET Community Trust

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