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Christmas Pancakes with Candy Cane Chocolate Syrup
RASPBERRI CUPCAKES14Ingredients
40Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup water
- 1/2 cup glucose (or light corn syrup, agave nectar)
- candy canes (Crushed, I used about 12 medium ones, about 150g)
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2.6 oz. semisweet chocolate (or bittersweet, finely chopped, I used Lindt 70%, you can also use milk chocolate if you are worried about it being too rich)
- candy canes (Extra crushed, to serve)
- 3 cups plain flour
- 4 Tbsp. white sugar
- 2 tsp. baking powder
- 2 cups milk (I used skim)
- 2 Tbsp. vegetable oil
- 4 tsp. vanilla extract
- 4 egg whites (whisked to soft peaks)
- red food colouring (Optional:, I used gel colouring, green colour if you if feel like going crazy with it)
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