I like to spoil myself during breakfast. I know I've mentioned it before, but a hot breakfast is my favorite way to start the day. Each morning I wake up early enough to give myself time to relax and indulge in one of my favorite meals. The rush of the morning often dictates the pace of my day. Taking a moment away from the haste of throwing on clothes and the stress of doing something with the mop on my head allows me to get my mind in the right place and my head on straight. Literally.
Breakfast is the soft yawn in an early morning.
Though I do enjoy indulging in warm weekday breakfasts, weekends are where the true decadence takes place. I often make myself a pleasant brunch of pancakes and waffles for one (or two, if a friend is near). Some days there are a couple scrambled eggs or a slice or two of bacon, but carbs are often my go-to place for comfort. With the long, relaxing hours of a weekend morning, the recipe innovator in me comes out to play.
Perhaps one of the most quintessential summer desserts is the s'more—graham crackers, marshmallows, and chocolate. Since I've only been near a bonfire once or twice this summer, I haven't had my fill of summer s'mores just yet. Turning s'mores into a pancake was surprisingly easy (with exceptionally delicious results). So often when taking a simple dessert (like s'mores) and using the flavors to transform another treat (pancakes), the flavor profile isn't quite the same or one flavor is more dominant than another. However, at first bite, I can say with great certainty that the profile of these pancakes fits the source almost exactly.
And, oh, that is a very good thing.
S'mores Pancakes turn a weekend morning into a special occasion. The pancakes are infused with graham cracker crumbs, which make the pancakes taste just as they should. Add a few chocolate chips to the batter and the warm pancakes melt the chocolate in a dreamy way. Marshmallow fluff is turned into a syrup and drizzled over the top, turning a simple pancake into a beloved summer treat.
One Year Ago: S'mores Pie (a personal favorite)
Yields 4-6 servings
Graham Cracker Chocolate Chip Pancakes
1 cup (125 grams) all-purpose flour
1/2 cup (60 grams) crushed graham crackers
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups (296 ml) milk
1 large egg, beaten
1/2 cup (3 ounces) semi-sweet chocolate chips
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Stir in the milk, beaten egg, and chocolate chips, mixing until incorporated.
Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned.
1 cup (about 7 ounces) marshmallow fluff
2 tablespoons warm water
In a medium bowl, stir together marshmallow fluff and water until smooth. If syrup is too thick, thin with more water. If desired, warm in the microwave for 10-20 seconds, or until warmed (the marshmallows will expand, so be prepared for this).
Drizzle syrup on pancakes and serve immediately.