s’mores pancakes

Harmony is a really important characteristic for all aspects of life; but for food it’s especially important. Nothing says harmony to me more than s’mores. A charred semi-melted marshmallow topped with a melted Hershey chocolate piece, sandwiched between two crisp graham crackers will forever be one of my favorite snacks.

As I looked in my pantry one morning, I realized I had all the ingredients for s’mores and pancakes so I decided to create a fusion pancake dish! I most recently made this recipe for my roommate, Amrita, who was visiting from New Jersey for my birthday. We had a long and tiring night, so I knew this sweet treat would be the perfect way to start the day.

Special thanks to Amrita for getting me these adorable cat measuring cups for my birthday!

S’mores Pancakes

(serves 4)

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter (melted), additional butter for greasing the pan

1 egg

1/2  cup of mini marshmallows

1/2 cup of semi-sweet chocolate chips

2-4 graham crackers

*basic pancake recipe adapted from Martha Stewart’s Basic Pancakes

Instructions

1. In a medium mixing bowl, stir together flour, sugar, baking powder, and salt
2. In another mixing bowl, whisk together the milk, butter, and egg
3. In 2 batches, combine wet and dry ingredients
4. Cover batter with plastic wrap and let sit while you prepare the pan
5. Heat a medium sized skillet on medium low heat
6. Cut the mini marshmallows in half
7. Place the graham crackers into a plastic bag and crush to crumbs
8. Cover batter with plastic wrap and let sit while you prepare the pan
9. Add a half a tablespoon of butter and swirl to coat the bottom of the pan
10. Using a ladle or cup measure add about half a cup of batter to the pan per pancake (I usually fit 2 per pan)
11. Let the pancakes cook on one side for about 5 minutes
12. When bubbles start to form around the edges, evenly sprinkle the marshmallows, chocolates chips and graham cracker crumbs onto the wet batter
13. Using about 1-2 tablespoons of the pancake batter, cover the marshmallows and chocolate chips as best as you can (this is to ensure they don’t melt and stick to your pan!)
14. Flip the pancakes over and let them cook for about 3 minutes
15. Repeat steps 9-14 till you use all of the batter*
16. Serve the pancakes with a dusting of powdered sugar

*pancake batter can be stored in the fridge for 3-4 days so even if you don’t need to use it all just cover it with plastic wrap