Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Silver-Dollar Pancake Sundaes with Chocolate Hazelnut Sauce 3.3 (11) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Use our Everyday Baking Mix to make this sweet treat. Whether you serve it for dessert or breakfast is up to you. Ingredients 2 teaspoons unsalted butter, melted, plus more for skillet 1 large egg 1 cup whole milk 1 ¼ cups Everyday Baking Mix, spooned and leveled ⅓ cup store-bought chocolate hazelnut spread ½ cup pistachio or vanilla ice cream Directions 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. Cook's Notes Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready. Rate it Print