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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 2 teaspoons unsalted butter, melted, plus more for skillet
  • 1 large egg
  • 1 cup whole milk
  • 1 1/4 cups Everyday Baking Mix, spooned and leveled
  • 1/3 cup store-bought chocolate hazelnut spread
  • 1/2 cup pistachio or vanilla ice cream


  1. 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).

  2. 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.

  3. 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).

  4. 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.

Cook's Notes

Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready.

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