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.