Best Rocky Road Pancakes Recipes

ROCKY ROAD PANCAKES

Steps:

• Combine milk and vinegar in a large bowl. Set aside for 5 minutes.
• Meanwhile, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
• Whisk eggs, butter, and vanilla extract into the milk-vinegar mixture. Add flour mixture and whisk until no lumps remain. Gently fold in marshmallows and walnuts.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup of batter onto the griddle for each pancake; cook until tops begin to bubble, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

ROCKY ROAD PANCAKES

Steps:

• Whisk egg yolks and milk in a medium bowl until smooth. Combine flour and sugar in a large bowl. Mix in milk mixture to form a smooth mixture. Mix in Choc Bits and coconut.
• Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites into batter, in two batches, until just combined.
• Heat a large non-stick frying pan over a medium heat. Spray pan with cooking oil. Drop tablespoons of mixture into pan, making 6 pancakes at a time. Cook over medium heat until bubbles appear on surface. Turn pancakes over and cook until lightly browned underneath. Remove from pan. Cover to keep warm. Repeat method with remaining batter.
• To make sauce, combine all ingredients in a small pan. Stir over low heat until warm and smooth.
• Serve pancakes warm or cold with chocolate sauce. Sprinkle with extra marshmallows and shredded coconut.
• Tip. Serve with ice-cream or cream, if you prefer.

ROCKY ROAD PANCAKES

Steps:

• Preheat a large skillet or griddle to medium heat.
• In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
• In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
• Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
• Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
• Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
• Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
• Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
• Serve hot with butter and maple syrup.