Estimated cooking time: 30 minutes

Makes about 14 pancakes.

• 2 cups all-purpose buttermilk baking mix
• 3/4 cup milk
• 1/4 cup HERSHEY’S Syrup or HERSHEY’S Strawberry Syrup
• 2 eggs
• CHOCOLATE-MAPLE BREAKFAST SYRUP or HERSHEY’S Strawberry Syrup

• Stir baking mix, milk, chocolate syrup and eggs until blended in large bowl (batter will be thin).

• Pour batter by scant 1/4 cupfuls onto hot griddle; cook until edges are dry. Turn; cook until lightly browned.

• Serve with CHOCOLATE-MAPLE BREAKFAST SYRUP or strawberry syrup.

• About 14 pancakes.

  CHOCOLATE-MAPLE BREAKFAST SYRUP:
  Combine 1/2 cup HERSHEY’S Syrup or HERSHEY’S SPECIAL DARK Syrup and 1/2 cup maple-flavored pancake syrup.
  Cover; refrigerate leftover syrup. 1 cup syrup.

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