Toasted marshmallows, chocolate sauce and graham cracker flavored pancakes filled with more chocolate.
Bag of chocolate chips: four dollars.
Vegetarian-friendly marshmallows: seven dollars.
Kitchen blowtorch: fifty dollars.
Taking a picture of a pancake stack before it falls over: priceless.
There are some things money can’t buy. For everything else, there’s bribing people with pancakes.
Toasted marshmallows, chocolate sauce, fluffy pancakes studded with crushed graham crackers and chocolate chips. People, let me introduce you to s’mores pancakes.
Everyone knows what a s’more is, right? In case you live in a world without s’mores, it’s a toasted marshmallow and piece of chocolate sandwiched between two graham crackers (which are like digestive biscuits).
While s’mores are generally associated with being outdoors by a campfire, I think s’mores are best eaten when you’re curled up on the couch with a mug of hot chocolate. And that’s not just because I hate camping. Of course, the trick to eating a s’more indoors is to avoid burning down your apartment/house when toasting the marshmallows.
But, for obvious reasons, my absolute favorite way to eat a s’more is in pancake form.
To make this s’mores pancake stack we start with graham cracker flavored pancakes filled with chocolate chips and crushed graham crackers (or crunchy cookies). These pancakes are made with whipped egg whites for extra fluffiness, and a mixture of oat flour and all purpose flour for flavor (and some extra goodness). Since we’re also adding Greek-style yogurt and buttermilk, there’s no need for melted butter or oil.
Then we top those pancakes with plenty of chocolate sauce, marshmallows and some extra graham crackers. If you’re feeling game, get out the kitchen blowtorch and toast those marshmallows. Toast them well!
If you don’t have a blowtorch (or are afraid of setting fire to something) then un-toasted marshmallows will be A-OK. I used Dandies marshmallows, which are vegetarian and vegan. (Unfortunately, they’re also more expensive than the regular kind!).
As for the chocolate sauce, you can either use store-bought sauce or make your own.
To make chocolate sauce, I usually heat one tablespoon of milk in the microwave for about 20 seconds, and then whisk in ¼ cup of chocolate chips. If the chocolate chips haven’t completely melted, microwave the mixture for an 10 – 20 seconds on a low wattage, and stir well. For a thinner sauce, add more milk (and for a thicker sauce, add more chocolate).
While no-one needs an excuse to make pancakes, let me give you one anyway. This Tuesday is particularly special for pancake lovers around the world. It’s Pancake Day! Which is also known as Shrove Tuesday or Fat Tuesday. In fact, ‘Mardi Gras’ is just French for ‘Fat Tuesday’.
Historically, Shrove Tuesday was a day of feasting before the weeks of fasting during Lent. And somehow pancakes entered the mix. Why? I have no idea. But I’m certainly not complaining.
Even though I’ve never given anything up for Lent and probably never will, I maintain it’s completely necessary to celebrate Pancake Day. Because if there’s a holiday that is even remotely related to pancakes, you know I’ll be there. With a bottle of syrup (or chocolate sauce).
- ¾ cup (100g) all purpose flour
- ¾ cup (65g) oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs, separated
- ½ cup (120g) Greek-style yogurt
- 2 tablespoons (30mL) honey
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses
- 1 cup (240mL) buttermilk
- ¼ cup (50g) chocolate chips
- ¼ cup (20g) chopped graham crackers
- Chocolate sauce
- Chopped graham crackers (optional)
- In a medium-sized bowl, combine the all purpose flour, oat flour, baking powder, baking soda, cinnamon and salt. Mix well.
- In a large bowl, whisk the egg yolks with a fork. Whisk in the yogurt, honey, vanilla extract and blackstrap molasses. Add the buttermilk, and mix until well combined.
- In another bowl, use electric beaters to whip the egg whites into firm peaks.
- Pour the dry ingredients (the flour mixture) into the wet ingredients (the buttermilk mixture). Mix until just combined.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites. Gently fold in the chocolate chips and chopped graham crackers.
- Preheat a skillet or griddle pan over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). If necessary, use the back of a spoon to gently shape the batter into circles.
- Cook the pancakes for about 3 minutes on one side, or until bubbles appear and burst on the surface. Flip, and cook for 1 - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancakes with plenty of chocolate sauce and marshmallows. If desired, use a blowtorch to carefully toast the marshmallows. Sprinkle over some chopped graham crackers, if using. Enjoy!
I used Dandies marshmallows, which are vegetarian (and vegan).
Graham crackers are very similar to digestive biscuits. Any kind of crunchy cookies will be A-OK.