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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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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Yield:
about 16 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

240 calories; fat 11g; cholesterol 30mg; saturated fat 3g; carbohydrates 34g; insoluble fiber 1g; protein 6g; vitamin a 243IU; sodium 204mg; calcium 101mg; iron 1.6mg.
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