1/2 cup butter, softened
1 cup water
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 cup brown sugar
1 cup coffee chocolate syrup
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease two 9-inch square pans.
In a large bowl, cream together the butter, 1 cup water and egg until smooth. Beat in the vanilla, almond extract and whole wheat flour. Beat in the baking powder, baking soda and salt. Stir in the shortening and brown sugar until well blended.
Lightly grease a 10x15 inch round dish. Place about 1/3 cup of batter in each pan, place a pancake on top and prick it with a fork. Immediately transfer to the prepared pan and refrigerate for about 10 minutes.
Sprinkle the rolled pancakes evenly with brown sugar. Spoon the remaining batter onto a piece of waxed paper, bend over to put pancakes in pan and press the edges together to seal. Repeat with remaining batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a pancake comes out clean. Carefully remove from pan and cool carefully on a wire rack. Let cool completely, then cut into bars. Serve warm in cupcakes or in a small glass serving dish.
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