Send a Meal Blog

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.

Recipe from

Servings: about 16 pancakes

Prep Time: 15 mins

Total Time: 17 mins

ingredients

2 cups Buttermilk Pancake Mix (see Recipe Center)
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)

directions

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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