One last s’mores recipe here as we start to say goodbye to summer. Well, I should say as you say goodbye to summer because the temperatures probably won’t cool down until the end of October here in Phoenix. But I’m already seeing pumpkin goodies in the stores and on other blogs. Isn’t it a little early for that? I guess I can’t really complain because I do love fall season treats. However, someone did snap a picture of CHRISTMAS stuff in Hobby Lobby. That’s just ridiculous.
Taste: Just like s’mores! The waffles have honey in them and they are sprinkled with cinnamon sugar, giving them that graham cracker taste.
Texture: The waffles are slightly crunchy at the edges, fluffy inside. The chocolate is melted and the marshmallows are slightly charred on the outside and gooey inside.
Ease: You can make the waffles a few hours ahead of time. This would be a great special occasion breakfast.
Appearance: I like the char on top of the marshmallows and the contrast of colors.
Pros: Delicious spin on otherwise an otherwise boring breakfast.
Cons: A kitchen torch would be better for browning the marshmallows since broilers are so hard to get right.
Would I make this again? Yes.
You can use a kitchen torch instead of the broiler in this recipe.
Yield: 4 to 8 waffles
2 large eggs
1 1/2 cups whole milk
1 (4 ounces) stick unsalted butter, melted
2 tablespoons honey
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup semisweet chocolate chips
2 cups mini marshmallows
Preheat a waffle maker. Preheat the oven to broil and arrange the oven rack 6 to 8 inches from the broiler. Line a baking sheet with foil.
In a medium bowl, whisk together the eggs, milk, butter, and honey.
In a large bowl, mix the all-purpose flour, whole-wheat flour, brown sugar, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
Ladle the batter into the waffle maker, using 1/2 - 3/4 cup batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3 to 4 minutes.
Using a spatula, remove the waffles from the waffle maker. Place the waffles on the prepared baking sheet and sprinkle with the cinnamon sugar. (You can make the waffles to this point up to 4 hours ahead. Cool completely, then wrap tightly and refrigerate).
Divide the chocolate chips and mini marshmallows among the waffles. Place the baking sheet on the rack and keep the oven door ajar. Watch and broil until the marshmallows are lightly browned 1 to 2 minutes. Cut waffles into quarters and serve immediately.