(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Bring milk to a gentle boil. Stir in sweetened hot cocoa mix until fully dissolved. Set aside to cool slightly.
Whisk flour, baking powder, and salt together in a large mixing bowl. Add the eggs, melted Country Crock®, and reserved cooled cocoa to the bowl and stir. Do not overmix; a few lumps are fine.
Lightly grease a skillet with Country Crock® and set over medium-low heat.
Scoop about 1/4 cup batter onto hot skillet. Cook until bubbles start to form on the surface of the pancake, about 90 seconds. Flip and cook for another 60-90 seconds. Repeat with the remaining batter.
Serve pancakes hot with chocolate syrup, whipped cream, and mini marshmallows.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.