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Rocky Road Pancakes

The texture of this chocolaty pancake dessert begs for a sprinkling of miniature marshmallows and a drizzle of warm, hot fudge sauce.

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3.0 by 2 people

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  • Serving Size: 1 pancake with marshmallows and topping
  • Makes: about 16 pancakes
  • Prep: 15 mins
  • Cook: 2 mins

Rocky Road Pancakes

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3.0 by 2 people

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Directions

  1. In a large mixing bowl combine Buttermilk Pancake Mix, milk, eggs, sugar, and melted margarine or butter. Stir just until combined but still slightly lumpy. Stir in chocolate, chocolate pieces, and the 1/2 cup walnuts or pecans.
  2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low. For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
  3. Cook over medium-low heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Top with a few marshmallows after turning to cook second sides.
  4. Serve immediately drizzled with hot fudge topping. If desired, sprinkle with additional nuts. Makes about 16 pancakes.
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Nutrition Facts (Rocky Road Pancakes)

  • Per serving:
  • 240 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 30 mg chol.,
  • 204 mg sodium,
  • 34 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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