SILVER-DOLLAR PANCAKE SUNDAES WITH CHOCOLATE HAZELNUT SAUCE
Use our Everyday Baking Mix to make this sweet treat. Whether you serve it for dessert or breakfast is up to you.
Provided by Martha Stewart
Categories Pancake Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together butter, egg, and 2/3 cup milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
- Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
- In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 2 g, Protein 9 g
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