If you read my last post or follow me on twitter, you might be wondering what I have in store for you this week. For the rest of the work-week I’ll be featuring different S’mores recipes everyday! Yes, that’s right, a WEEK OF S’MORES. My job is hard.
I’m kicking S’mores Week off the way I like to kick my days off – with a ridiculously delicious breakfast treat. These whole-wheat chocolate pancakes are topped with marshmallow sauce and sprinkled with crushed graham cracker. It doesn’t get much better than that.
Taste: Richly chocolate, sweet, and exactly like s’mores.
Texture: Wow. One bite into these pancakes and I was sold. They are rich yet light and fluffy – almost like a chocolate souffle.
Ease: Very very easy. Who needs Bisquick?
Appearance: Messy yet scrumptious.
Pros: Easy, whole-wheat, utterly delicious. Perfect for children and adults.
Cons: Pretty indulgent for breakfast! But that’s what special occasions are for. Or breakfast for dessert days.
Would I make this again? Definitely.
Yield: 8-10 3" pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder
2 tablespoons brown sugar
1/2 teaspoon salt
3/4 cup milk
3 tablespoons sour cream
graham cracker crumbs
1 cup marshmallow fluff
2 tablespoons boiling water
For the pancakes:
In a large bowl whisk flours, baking powder, cocoa powder, sugar, and salt. In a measuring cup or small bowl, whisk milk and egg. Pour milk and egg mixture into the dry ingredients, stir until just combined. Stir in sour cream.
Heat a non-stick griddle or pan over medium heat, spray with non-stick spray if necessary. Spoon quarter cups of batter onto pan and cook pancakes for 3-4 minutes, or until bubbles form around edges of each pancake. Flip and cook for 2 minutes more. Serve hot and top with graham cracker crumbs and marshmallow sauce (recipe follows).
For the marshmallow sauce:
Stir marshmallow fluff and water in a small bowl until smooth.