There’s a sweet symphony of flavors that dances around campfire stories and moonlit gatherings across the globe. Imagine strolling through vibrant markets in the heart of Mexico or lounging by a cozy cabin in the woods — the sun dips below the horizon, and the sweet aroma of toasted marshmallows wafts through the air, beckoning your senses. With every flipping pancake, we embark on a culinary escapade that marries the rustic allure of s’mores with fluffy breakfast bliss!
Why make this recipe?
Let me give you the lowdown. You’re not just flipping pancakes; you’re crafting a trip down memory lane, a celebration of childhood campfire evenings wrapped in the nostalgia of gooey marshmallows, rich chocolate, and crunchy graham crackers. These S’mores Pancakes are the delicious bridge between brunch and dessert you never knew you desperately needed.
How to make S’mores Pancakes
Ready your spatula and your adventurous spirit because we’re just about to make magic in the kitchen!
Ingredients:
- 1/3 cup unsweetened cocoa powder
- 1/2 cup water
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3/4 cup fine graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs (whites and yolks separated)
- 3 tablespoons vegetable oil
- 1 cup marshmallow creme
- 1 to 2 tablespoons hot water
Directions:
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In a saucepan that feels like it’s been in the family forever, whisk together the cocoa powder and water. Channel your inner chocolatier as you stir in the sugar and salt, cooking this elixir over medium heat until it boldly reaches a boil — around 3 minutes. Let it cool in peace, thickening like a secret sauce only you know about.
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While that chocolaty concoction cools, grab a big ol’ bowl and mix up the flour, graham cracker crumbs, sugar, baking powder, and salt. It’s all about the base, my friend!
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In another bowl, combine the milk, egg yolks, and vegetable oil, mixing them until they look like a creamy sunrise. This happy union then joins the dry ingredients in the big bowl. Fold delicately like you’re wrapping a present because we want the pancakes to stay fluffy.
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Now for the pièce de résistance: beat those egg whites until they form stiff peaks like little mermaid tails, and then gently fold them into the batter. This is pancake magic!
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Fire up your griddle, pouring 1/4 cup of the glorious batter for each pancake. Cook until both sides deliver the perfect golden-brown vibe.
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Let’s make the marshmallow sauce: mix a splash of hot water into the marshmallow crème until it transforms into a pourable masterpiece.
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Serve those beautiful pancakes hot, drizzled with chocolate and marshmallow sauce, just like they do it on the streets of a bustling food market!
How to serve S’mores Pancakes
Set the stage for a weekend brunch like no other! Stack your pancakes high, drizzle them generously with both chocolate sauce and marshmallow fluff, and add a sprinkle of crushed graham crackers for that extra crunch. Maybe even throw in some berries or a dollop of whipped cream if you’re feeling fancy!
How to store S’mores Pancakes
Leftover pancakes? Say it ain’t so! But if you find yourself with some, let them cool and stash them in an airtight container in the fridge. They’ll keep for about 2-3 days… if you can resist!
Tips to make S’mores Pancakes
- For an extra toasted flavor, toss the graham cracker crumbs into a hot, dry skillet for a couple of minutes before mixing them into the batter. It elevates the whole experience.
- If you find your marshmallow sauce is too thick, just add a wee bit more hot water — magic happens when the two join forces!
- Want to kick things up a notch? Consider adding chocolate chips into the batter for those unexpected bursts of gooey chocolate love.
Variations
How about switching things up with Nutella instead of the chocolate sauce? Or try adding peanut butter for an adventurous twist! And if you have friends who are gluten-free, swap out the all-purpose flour for a gluten-free blend. The flavor remains wild and adventurous!
FAQs
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Can I make the batter ahead of time?
You absolutely can! Just keep it in the fridge for up to 24 hours. When it’s time to feast, gently re-mix the batter before cooking those pancakes up. -
Is there a vegan option for these pancakes?
You bet! You can substitute the milk with any non-dairy milk of your choice, swap the eggs for flax eggs, and replace the marshmallow crème with vegan marshmallow fluff. Pancakes for all! -
Can I freeze these pancakes?
Oh honey, yes! Just let them cool completely before stacking them between layers of parchment paper and freeze. When you’re ready, pop them in the toaster or microwave, and you’re good to go!
Buckle up for this delicious adventure, and may your kitchen be filled with sweet aromas and laughter, just like the best street markets around the world!
S'mores Pancakes
Ingredients
Method
- In a saucepan, whisk together the cocoa powder and water. Stir in the sugar and salt, cooking over medium heat until it reaches a boil — about 3 minutes. Let cool.
- In a big bowl, mix together the flour, graham cracker crumbs, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg yolks, and vegetable oil. Mix well.
- Fold the wet mixture into the dry ingredients gently.
- Beat the egg whites until stiff peaks form and fold them into the batter gently.
- Heat a griddle and pour 1/4 cup of batter for each pancake. Cook until both sides are golden brown.
- Mix hot water into the marshmallow crème until it is pourable.
- Serve the pancakes hot, drizzled with chocolate sauce and marshmallow sauce, and sprinkle with crushed graham crackers.