Jim makes pancakes for the kids all the time, but they are really stuck in a rut and only ever ask for chocolate chip – peanut butter ones. It’s always a big treat for me when he decides he wants to try out a new recipe. He’s the pancake guy around here and I don’t go near them. To hear my kiddos tell it, I’m not any good at it so I don’t even bother trying. (Though, in their defense, the times I have tried they do not got pretty pancakes like Dad makes… more like a pile of pancake pieces. All tastes the same though, right?)
Anyway, the kids got their freezer full of pancakes last weekend and today Jim asked me if I wanted pancakes. Yahoo! S’mores for breakfast? You betcha! I actually think the pancakes were really good all on their own. Very light with a nice subtle graham cracker flavor. Of course, the fun comes when you drizzle marshmallow and chocolate on top, but I would enjoy them just as much with a little butter and syrup.
If you’re curious about the kid vote, Claudia said if she could, she’d give them 100 thumbs up. So definitely a keeper.
Recipe: S’mores Pancakes
(slightly adapted from Cafe Zupas)
for the graham cracker pancakes:
1 1/4 cups white-whole wheat flour or all-purpose flour
3/4 cup very fine graham cracker crumbs
1 tablespoon baking powder
3/4 teaspoon Kosher salt
3 tablespoons granulated sugar
2 eggs, yolks and whites separated
1 1/2 cups skim milk
3 tablespoons vegetable or canola oil
for my favorite chocolate syrup:
1 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup water
1/4 teaspoon Kosher salt
3 teaspoons pure vanilla extract
for the marshmallow sauce:
1 cup marshmallow creme
a couple tablespoons of hot water
Make the pancakes:
In a bowl, combine the flour, graham cracker crumbs, baking powder, salt and sugar. Mix well. Add in the egg yolks, milk and oil; stir just until combined.
In another bowl, whip the egg whites to soft peaks. Fold into the pancake batter.
Heat a lightly oiled griddle over medium heat. Pour about 1/4 cup of the batter on the hot griddle and cook until both sides are browned.
While the pancakes are cooking, make the chocolate syrup:
Whisk cocoa powder, sugar, and salt in a pot until combined. Add water and whisk or stir until well blended. Bring to a boil over medium heat. Boil 4-5 minutes, stirring constantly. Remove syrup from heat and allow to cool. When cooled, stir in vanilla extract until well combined. (Syrup can be stored in an airtight container and refrigerated. Makes approx. 1 3/4 cups of syrup that will keep nicely in the refrigerator for about 2 weeks. We use it for chocolate milk, hot chocolate, desserts, and coffees.)
Make the marshmallow sauce:
In a small bowl, stir hot water into the marshmallow creme, 1 teaspoon at a time until a desired consistency is reached.