Start your morning off sweet with S'more Pancakes! This ooey-gooey pancake recipe is loved by kids as a special morning treat. Order up!
What You Need
Original recipe yields 6 servings
3/4 cup flour
2 Tbsp. sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
4 graham crackers, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped, divided
1 cup milk
2 Tbsp. oil
3/4 cup JET-PUFFED Marshmallow Creme
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Let's Make It
Combine first 4 ingredients. Coarsely crush 2 crackers. Add to flour mixture; mix well. Stir in 3 Tbsp. chopped chocolate.
Whisk egg, milk and oil in medium bowl until blended. Stir in flour mixture.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Break remaining crackers coarsely. Serve pancakes topped with marshmallow creme, graham pieces and remaining chopped chocolate.
All-purpose flour is made from a blend of hard and soft wheat. It has a fine texture and, as its name implies, is appropriate for almost all uses. Store all-purpose flour in an airtight container in a cool dry place for 6 to 8 months.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.