Chocolate Graham Pancakes

It’s Hit or Miss Wednesday!  Last week I made this HGTV Copcat Candy Wrapper Lampshade.  This past Saturday I made Chocolate Graham Pancakes from the August 18 edition of Woman’s World magazine.  The mag was inserted in a lovely gift basket I received for my birthday.

Right smack dab in the middle of the magazine was a two page spread of S’more recipes from the S’mores Cookbook by Susan Whetzel.  And my eyes quickly settled on the Chocolate Graham Pancakes.  I immediately knew that I would be trying the pancakes for Hit or Miss Wednesday.

Half of the flour is replaced by finely crushed graham cracker crumbs.  Anytime a recipe calls for finely crushing graham crackers, I skip the crushing crackers step and just buy a box of graham cracker crumbs.  It’s just easier.

Cocoa powder is another addition to the pancakes and the piece de resistance is the simple marshmallow syrup.  These pancakes could also be served as a scrumptious dessert!

I scoured the web for the recipe, but couldn’t find it, so I’m sharing it here.

Yield: 6

Chocolate Graham Pancakes

Print

These chocolate graham pancakes are so good and the marshmallow syrup is the perfect topping.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup finely crushed graham crackers
• 1/4 cup unsweetened cocoa powder
• 1 Tbs. packed brown sugar
• 1 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 cup buttermilk
• 1/4 cup butter, melted

Simple Marshmallow Syrup

• 1-1/2 cups Marshmallow Cream
• 1 Tbs. boiling water
• 1/4 tsp. vanilla extract

Instructions

1. In a large bowl, whisk together flour, graham cracker crumbs, cocoa, brown sugar, granulated sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg. Stir in buttermilk; whisk in butter.
3. Pour wet ingredients over dry ingredients and stir until smooth. The batter will be thick.
4. Coat griddle or skillet with cooking spray. Heat griddle to med-high. Spoon about 1/4 cup batter, 3' apart, onto hot griddle and cook until bubbles start to appear and pop - about 2 minutes.
5. Flip and cook until edges began to look less wet and shiny.
6. Serve hot with Simple Marshmallow Syrup.
7. In a bowl, whisk together marshmallow cream, boiling water and vanilla until smooth. Makes about 2/3 cups.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 304Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 53mgSodium 478mgCarbohydrates 48gFiber 1gSugar 22gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

What I did differently:  The batter was beyond thick so I added an additional 1/4 cup of buttermilk.  The syrup was also a little thick for my taste, so I added another tablespoon or two of boiling water.

Was it a hit?

My husband said it was pancake heaven!  I didn’t think I was going to like the marshmallow syrup, but I was very pleasantly surprised at how good it was.

My daughter said it tasted like dessert for breakfast and reminded her of eating cake, fall and unicorns, all rolled up in one!  She said the pancakes were the best she’s ever eaten and that the Marshmallow Cream Syrup was off the chain!

If you like pancakes, here’s my sweet potato pancakes I created after eating them at Cafe Intermezzo in midtown Atlanta.

What’re your favorite pancakes?