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Rocky Road Pancakes

Serving size: 1 pancake with marshmallows and topping Yield: about 16 pancakes
Prep 15 mins Cook 2 mins
Rocky Road Pancakes
  • 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  cup  semisweet chocolate pieces
  • 1/2  cup  chopped walnuts or pecans
  • 2  cups  miniature marshmallows
  • 1 - 2  cups  hot fudge ice-cream topping
  •  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.

Nutrition Facts (Rocky Road Pancakes)
  • cal. (kcal) 240,
  • Fat, total (g) 11,
  • chol. (mg) 30,
  • sat. fat (g) 3,
  • carb. (g) 34,
  • fiber (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • sodium (mg) 204,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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