Pomegranate Kisses Pancakes

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Pancakes

 

Ingredients

1 Cup All Purpose Flour
2 Tblspn Sugar
1 Tspn Baking Powder
1/2 Tspn Baking Soda
1/2 Tspn Salt
3/4 Cup Fresh Pomegranate Seeds
6-8 Hershey's Kisses 
1 Egg
1 Cup Milk
2 Tblspn Butter, melted
Oil for brushing pan

Directions

• In a large mixing bowl; sift together flour, sugar, baking powder, baking soda & salt.
• Whisk in milk, egg & butter just until combined( batter should be thick & creamy in consistency. If you find the batter too thick just add few tablespoons of extra milk until reaching desired consistency). 

• Fold in pomegranate seeds & hershey's kisses until just incorporated.

•  Heat a lightly oiled frying pan over medium flame. Pour batter onto the pan, using approximately 1/4 cup for each pancake & spread out gently into a round shape with the back of your ladle.

• Cook each side for 3-5 minutes, until lightly golden brown & repeat the process with the remaining batter.

•  Serve hot with maple syrup or blueberry sauce or chocolate syrup.

Note: Leftover pancakes can be stored in refrigerator for upto 2 days.