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Use our Everyday Baking Mix to make a sweet stacked ice cream dessert over the top with chocolate hazelnut sauce. Everyday Food, April 2008 Prep Time 15 minutes Total Time 15 minutes Yield Serves 4 Add to Shopping List Ingredients 2 teaspoons unsalted butter, melted, plus more for skillet 1 large egg 1 cup whole milk 1 1/4 cups Everyday Baking Mix , spooned and leveled 1/3 cup store-bought chocolate hazelnut spread 1/2 cup pistachio or vanilla ice cream
Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.
Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.
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Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).