Close
Ingredients
| miniature marshmallows: 2 cups |
| buttermilk: 2 cups |
| whole milk: 1 1/3 cups |
| eggs: 2 |
| granulated sugar: 2 Tbl |
| margarine (oleo): 2 Tbl |
| unsweetened baking chocolate squares: 2 oz |
| semisweet chocolate chips (chips): 1/2 cup |
| walnuts (chopped): 1/2 cup |
| chocolate syrup - fudge type: 2 cups |
Rocky Road Pancakes
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
2 min -
Servings
16 serving(s)
Tags
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.