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Sunday, January 20 2013

For pancake dessert, the texture of these chocolaty cakes begs for a sprinkling of miniature marshmallows and a drizzle of warm, hot fudge sauce.


Rocky Road Pancakes
Recipe from 
Servings: about 16 pancakes
Prep Time: 15 mins
Total Time: 17 mins
     cups  Buttermilk Pancake Mix (see Recipe Center)
    1-1/3  cups  milk
       eggs, slightly beaten
     tablespoons  sugar
     tablespoons  margarine or butter, melted
     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
     cups  miniature marshmallows
     to 2 cups  hot fudge ice-cream topping
        Chopped walnuts or pecans (optional)
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.
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 information
Per serving: Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 204 mg, Carbohydrate 34 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin C 0%, Calcium 10%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:45 am   |  Permalink   |  0 Comments  |  Email

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