S'mores Pancakes Recipe
A delicious Christmas morning breakfast idea - thick, fluffy, and soft chocolate pancakes filled with gooey marshmallows and topped with sweet whipped cream, melted chocolate, and crushed graham crackers.
Equipment
- Non-stick pan
- Hand whisk
Ingredients
- 110 gs flour
- 10 gs cocoa powder
- 30 gs sugar
- 10 gs baking powder
- 1/2 tsp salt
- 180 ml full-fat milk
- 1 egg
- 1 tsp vanilla essence
- 30 gs butter, melted
- 1 packet large marshmallows, cut in half
- Sweetened whipped cream (for topping)
- Melted chocolate (for topping)
- Crushed graham crackers/digestive biscuits (for topping)
Instructions
- Combine all the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt in a bowl using a hand whisk.110 gs flour, 10 gs cocoa powder, 30 gs sugar, 10 gs baking powder, 1/2 tsp salt
- In a separate bowl, whisk together your liquid ingredients: full-fat milk, egg, melted butter, and vanilla essence until well combined.180 ml full-fat milk, 1 egg, 1 tsp vanilla essence, 30 gs butter, melted
- Next, pour your liquid ingredients into your dry ingredients and mix them using a hand whisk until there are no streaks of flour visible in the batter. Don’t worry if there are a few lumps. Let the batter rest for 10 minutes, this will help your pancakes rise better
- When you’re ready to cook the pancakes, heat your non-stick pan* on low heat*. Make sure the pan is hot before you add the batter.
- Pour two tablespoons of the batter into the pan, then spread it in a circle. Place 5-6 pieces of marshmallows on top of the batter, then cover them with more batter. Try to cover all the edges of the marshmallow with the batter. Cover the pan with a lid to allow the pancakes to cook evenly without burning the bottom.1 packet large marshmallows, cut in half
- Let the pancake cook for 3-5 minutes, then carefully run your spatula under it to release it from the pan, flip it, cover and cook again for another 2-3 minutes until it is cooked through. Repeat the process for the remaining pancakes.
- To serve, stack the pancakes and top with a swirl of whipped cream, melted chocolate, and crushed graham crackers. Enjoy warm.Sweetened whipped cream (for topping), Melted chocolate (for topping), Crushed graham crackers/digestive biscuits (for topping)
Notes
Make Ahead:
The pancake batter can be made ahead the night before and stored in the fridge in an airtight container. If the batter feels very thick the next morning, whisk in a small amount of milk to bring it back to the desired consistency.
Tips & Tricks:
Tips:
- *Non-stick pan: The only right way to make pancakes is with a non-stick pan because you don’t use any oil or butter on the pan. Using oil or butter will lead to uneven browning of the pancake; we don’t want that!
- *Maintaining the heat of the pan: The heat of the pan is one of the most important factors for making a good pancake. Use your intuition here and increase or reduce the heat accordingly. If needed, use the first pancake as a test to check what heat levels work best