Rocky Road Pancakes
Source of Recipe
Marla
List of Ingredients
Rocky Road Pancakes
2 cups Buttermilk Pancake Mix
1-1/3 cups milk
2 eggs, slightly beaten
2 tablespoons sugar
2 tablespoons margarine or butter, melted
2 envelopes (2 ounces) 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 to 2 cups hot fudge ice-cream topping Chopped walnuts or pecans (optional)
Recipe
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 per serving: calories: 240 total fat: 11g saturated fat: 3g cholesterol: 30mg sodium: 204mg carbohydrate: 34g fiber: 1g protein: 6g vitamin C: 0% calcium: 10% iron: 9%
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