S’Mores Filled Pancakes
Indulge in a delightful twist on traditional pancakes with this recipe that combines fluffy pancake batter, gooey marshmallow cream, rich chocolate, and crunchy graham cracker crumbs. Each bite bursts with a delightful mix of sweet and savory flavors that will have you coming back for more. Perfect for a cozy weekend breakfast or as a fun dessert treat.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1 1/2 cups miniature marshmallows
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 40 semisweet chocolate disks (about 2 1/4 oz. total)
- 1/4 cup coarsely crushed graham cracker crumbs
Instructions
- Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat. In the top pan of the double boiler, combine 2 Tbs. of the butter and the marshmallows, and stir until they are melted and incorporated into the butter, 3 to 5 minutes. Reduce the heat to low and keep the marshmallow cream warm until ready to use.
- Using the ebelskiver pancake mix, eggs, milk and the remaining 2 Tbs. butter, prepare the pancake batter according to the package instructions.
- Brush the wells of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 2 chocolate disks in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 ebelskiver turning tools or wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large serving plate. Repeat with the remaining batter and chocolate.
- Drizzle the tops of the pancakes with the warm marshmallow cream and sprinkle the graham cracker crumbs on top. Makes about 20 filled pancakes.
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