Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

Served hot off the griddle, these fudge-topped chocolate chip pancakes satisfy a sweet tooth as well as a slice of frosted layer cake does.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
8 mins
cook:
9 mins
total:
17 mins
Yield:
9 servings (serving size: 1 pancake, 1 tablespoon fudge topping, 1 tablespoon whipped topping, and 1 tablespoon raspberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into a dry measuring cup; level with a knife. Lightly spoon cocoa into a dry measuring cup; level with a knife. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.

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  • Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.

  • Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and raspberries. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

202 calories; fat 5.2g; saturated fat 2.3g; protein 5.2g; carbohydrates 36.9g; cholesterol 25mg; iron 1.6mg; sodium 197mg; calories from fat 22%; fiber 2.8g; calcium 92mg.
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