Last weekend started off a little rough. And while it may not have been as epic as Alexander's terrible, horrible, no good, very bad day, it was not a sterling day in my book, and one I won't get over for a while, although I hope to be able to laugh about it someday. I won't bore you with the details, but as I drove home that Friday night, all I wanted was a good cry, a hug from my husband and the comfort of our cozy home.
When I woke up Saturday, my mind was still weighted with the happenings of the day before, so to distract myself, I made a beautiful and completely indulgent breakfast - s'mores pancakes.
The pancakes, plain and simple on their own, were so light, airy and fluffy. I mixed a handful of crumbled graham crackers into the batter, and deliberated over stirring in mini marshmallows, but then thought better of it. As it turns out, I was right not to add marshmallows to the batter, because while experimenting with a few "test" pancakes, the heat of the griddle melted the marshmallows into odd little gooey craters in the pancakes, which didn't look very pretty.
As the bottoms of the pancakes cooked, I sprinkled the batter with chocolate chips, then flipped them over to finish. Since I didn't put marshmallows in the pancakes, it crossed my mind to simply sprinkle them on top for garnish, but that seemed pretty mundane. So instead I melted them with butter into a beautiful, sticky cream to spoon on top. The marshmallow cream was the perfect way to go, and with the melty chocolate, the crumbled graham crackers and the gooey cream, the pancakes tasted exactly like s'mores.
While I rarely eat sweet breakfasts anymore, and don't encourage eating unhealthy food just to feel better, sometimes, I just want pancakes. And they did make the day seem a little brighter.
- 1 1/2 cups all-purpose flour
- 1/2 cup crumbled graham crackers
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups whole milk
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons olive or vegetable oil, plus extra for the griddle
- dark chocolate chips
- 2 tablespoons butter
- 2 cups mini marshmallows
- pure maple syrup
In a large bowl, combine the flour, graham crackers (reserving a few for garnish), baking powder, salt and sugar. Stir in the milk, egg, vanilla and oil, just until combined, but a few lumps remain.
Preheat a griddle to 300, and brush with oil. Use a 1/4 measuring cup to scoop the batter onto the griddle. While the bottoms cook, sprinkle the uncooked tops with chocolate chips, and when bubbles start to appear, flip them over to finish cooking.
For the marshmallow cream, melt the butter in a saucepan over low heat. Add the marshmallows and stir until melted, then remove from the heat.
Garnish the pancakes with maple syrup, a spoonful of the marshmallow cream, extra chocolate chips and graham cracker crumbs.
Yields about 12 pancakes
Recipe from Curly Girl Kitchen