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2
cups Buttermilk Pancake Mix (see www.bhg.com)
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1 1/3
cups milk
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2
eggs, slightly beaten
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2
tablespoons sugar
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2
tablespoons margarine or butter, melted
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2
2 ounce envelopes premelted unsweetened chocolate or 2 ounces unsweetened chocolate, melted
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1/2
cup semisweet chocolate pieces
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1/2
cup chopped walnuts or pecans
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2
cups miniature marshmallows
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1
- 2
cups hot fudge ice-cream topping
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Chopped walnuts or pecans (optional)
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.
- Calories 240,
- Protein (gm) 6,
- Carbohydrate (gm) 34,
- Fat, total (gm) 11,
- Cholesterol (mg) 30,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 243,
- Sodium (mg) 204,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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