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S'mores pancakes
Chef Richard Ingraham presents us with an amazingly healthy version of the beloved breakfast food. With a very reasonable amount of sugar, these are a not-too-sweet way to start off the day.
SERVES
6
TO
8
Ingredients
For the pancakes:
- 2 cups white, whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 tablespoons cacao powder (this is a healthier option than cocoa)
- 1 teaspoon salt
- 1 1/2 teaspoons bourbon vanilla extract
- 2 tablespoons maple syrup
- 2 cups buttermilk
- 2/3 cup mini chocolate chips
- 1 cup medium marshmallows
- 1 sheet graham crackers, crushed
- Kitchen torch for mashmallows
For the chocolate syrup:
- 2 cups honey
- 1 cup cacao powder
- 2 cups water
- 1 teaspoon bourbon vanilla extract
- 1/4 teaspoon salt
Directions
For the pancakes:
- Place marshmallows on parchment paper lined baking sheet. Ignite the torch and move steadily back and forth over the surface of the marshmallow topping until it’s toasted to you satisfaction. If your parchment paper flames up, move the torch and blow out the fire. Reserve until ready to use.
- Combine all dry ingredients in a medium bowl, and mix well.
- In a separate bowl combine all wet ingredients.
- Make a well in the dry ingredients and pour in the liquid ingredients. Mix just until combined.
- Fold in chocolate chips.
- Pour one quarter cup of the pancake batter onto a hot, lightly oiled griddle.
- Cook for one to two minutes then flip pancakes once air bubbles begin to rise to the surface.
- Plate hot pancakes, and garnish, with graham crackers, toasted marshmallows and chocolate sauce.
For the chocolate syrup:
- Pour honey, cacao, water and salt into medium saucepan, and cook over high heat stirring until dissolved.
- Bring mixture to a boil.
- Lower heat to medium, and simmer, stirring constantly.
- When the syrup reaches the desired thickness, remove from heat, and stir in vanilla.
- Allow syrup to cool before use.
