Friday, September 9, 2011

S'mores Pancakes




Who said you can’t have dessert for breakfast?  Doughnuts are dessert – at least in my opinion – and people have those for breakfast all the time.  So why can’t you have chocolate pancakes smothered in marshmallow sauce, topped with crushed graham crackers for breakfast?

You can.  And I hope you will :).


For my last day of S’mores week I am showing you these S’mores pancakes.  You can have the taste and deliciousness of your favorite campfire dessert as a breakfast item.  And of course you can have these for dessert as well.  That’s the great thing about these pancakes, you can have them anytime your feeling like something sweet – breakfast or dessert :).


When I first saw these s’mores pancakes on Can you stay for Dinner? I knew I wanted to make them.  Then when I decided to dedicate one whole week to S’mores, it was destiny to make them. 


This creation starts out with a chocolate pancake.  I adapted the original recipe and combined it with my favorite pancake recipe.  The result was a chocolatey, soft, fluffy pancake.  Incredibly fluffy.  Seriously… really, really, really fluffy!


And then your smoother the pancakes in a gooey marshmallow sauce.  Which is just melted marshmallow fluff, combined with water to make it smoother.  On top of the sauce is crunchy, crushed graham crackers.

All the components together create a sweet treat. 
A sweet treat that can be enjoyed for breakfast. 
A sweet treat that tastes like S’mores. 
A sweet treat to end this fun week dedicated to S’mores.


I hope you enjoyed S’mores week as much as I did!




Smore’s Pancakes
Chocolate Pancakes drizzled with Marshmallow Sauce, topped with crushed Graham Crackers
For Printable Recipe, Click here!
 
Makes: About 6 Pancakes that are 5” in diameter

Chocolate Pancakes
½ cup Whole Wheat Flour
½ cup All Purpose Flour
2½ tsp. Baking Powder
1 tsp. Salt
2 tbsp. Cocoa Powder
2 tbsp. Brown Sugar
1 Egg, lightly beaten
1 ½ cups Milk
3 tbsp. Melted Butter

Marshmallow Sauce
1 cup Marshmallow Fluff
2 tbsp. Water

½ cup Graham Crackers, crushed (For Topping)

To make the pancakes, whisk together the wheat flour, all purpose flour, baking powder, salt, cocoa powder, and brown sugar.  Make a well in the center and add the egg, milk, and melted butter.  Whisk together until fully incorporated and smooth. 

On medium heat, lightly oil a skillet, griddle, or frying pan.  Make sure the pan is fully heated before cooking the pancakes.  Pour about ¼ cup of the batter on the pan in rounds.  I used a cupcake scooper to make them the same size.  Bake until bubbles form in the batter and then flip the pancake.   Cook until lightly browned on both sizes (it will be hard to tell once they have lightly browned because they are chocolate but do your best to watch the pancakes until they look finished).  Continue with remaining batter. 

To keep the pancakes warm, place in a low temperature oven (about 125 degrees F).  or you can place in cake pan covered in foil. 

To make the marshmallow sauce, combine the marshmallow fluff and water in small saucepan.  Heat up the mixture over medium-low heat until it as liquefied.  Transfer to a small bowl to serve. 

Top the chocolate pancakes with the marshmallow sauce and crushed graham crackers.  Enjoy :)!

Recipe adapted from Can you Stay for Dinner?. 

5 comments:

  1. This comment has been removed by the author.

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  2. S'mores week is JUST AS AWESOME as shark week! I now have 2 favorite weeks of the year!

    ReplyDelete
  3. This sounds delicious. I'm loving your blog. What would you recommend instead of egg though?

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  4. Making these for Wednesday brunch (that's a thing, right?)
    Using self-rising flour instead of all-purpose + leaveners; Ghirardelli unsweetened cocoa powder, organic coconut palm sugar, and EVOO instead of butter. Batter seems a bit runny, so might add more flour if the first few pancakes turn out too thin.
    Also using horizontally-sliced Jumbo marshmallows [have a ton of these from camping!] instead of marshmallow creme.
    I usually test if they're done by gently pressing the middle with my finger after I've flipped it for the first time. If your fingerprint stays depressed, cook it longer. If the pancake bounces back up, it's done!

    ReplyDelete

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