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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  • Serving Size: 1 pancake with marshmallows and topping
  • Yields: about 16 pancakes
  • Prep: 15 mins
  • Cook: 2 mins
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Rocky Road Pancakes
Ingredients
2
cups Buttermilk Pancake Mix (see www.bhg.com)
1 1/3
cups milk
2
eggs, slightly beaten
2
tablespoons sugar
2
tablespoons margarine or butter, melted
2
2 ounce envelopes premelted unsweetened chocolate or 2 ounces unsweetened chocolate, melted
1/2
1/2
cup chopped walnuts or pecans
2
cups miniature marshmallows
1
cups hot fudge ice-cream topping
 
Chopped walnuts or pecans (optional)
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.
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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