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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Serve immediately drizzled with hot fudge topping. If desired, sprinkle with additional nuts. Makes about 16 pancakes.

Nutrition Facts

240 calories; 11 g total fat; 3 g saturated fat; 30 mg cholesterol; 204 mg sodium. 34 g carbohydrates; 1 g fiber; 6 g protein; 243 IU vitamin a; 0 mg vitamin c; 101 mg calcium; 2 mg iron;

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