Fluffy S’mores Pancakes

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Fluffly S’mores Pancakes

I never really know what I want when I walk into a kitchen for breakfast. I looked into the cabinet and noticed marshmallows and milk chocolate, so I decided to make S’mores Pancakes. The fluffiness of the pancakes combines with the fluffiness of the melted marshmallows to blend the two together perfectly. In fact, I barely noticed the marshmallows were present in the pancakes until the subtle taste came through.

This seems like as good a time as any to write about batters and doughs. There are two major types of batters and two major types of doughs. The order from least to most viscous are pour batters, drop batters, soft dough, and stiff dough. Whether a food’s precursor falls into one of the categories depends on the ratio of liquid to dry ingredients.

Batter Type          Liquid       Dry            Example
Pour                     1 Part        1 Part           Pancakes
Drop                     1 Part        2 Parts        Muffins

Dough Type         Liquid       Dry              Example
Soft                      1 Part        3 Parts         Biscuits
Stiff                      1 Part       6-8 Parts       Cookies

Pancake mix is an example of a pour batter. At the surface level, this means that it is very runny, but in terms of functionality (in the kitchen) it means that there is only a very minute chance of overworking the batter. This is because the amount of gluten formation is limited by the small amount of flour in the batter. Thus pour batters can only have so much gluten, so no matter how much you overwork the dough, generally, the dough will not get any tougher.

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Estimated Time- 30 minutes
Dry Ingredients
AP Flour- 2 ½ cup
Baking Soda- ¾ tsp
Baking Powder- 2 tsp
Salt- ¾ tsp
Sugar- 3 tbs

Wet Ingredients
Buttermilk- 2 cups (Or 2 cups whole milk+2 tbs lemon juice)
Eggs- 2 whole (room temp)
Melted Butter- 4 tbs

Extras
Milk chocolate morsels- ¼ cup
Marshmallows- ¼ cup

  1. Melt butter in microwave.
  2. Combine Dry ingredients
  3. Add chocolate and marshmallows to Dry ingredients and mix (chocolate can also be dropped into batter on griddle if you want more control, but this method requires less attending to pancakes once added to griddle. The chocolate doesn’t sink to bottom of batter when added directly to dry ingredients first.)
  4. Combine Wet Ingredients
  5. Add Wet ingredients into Dry ingredients
  6. Preheat griddle/skillet on stove, when hot enough add enough butter to coat bottom.
  7. Add ½ cup of batter to skillet
  8. When bottom of pancake is golden brown (about 1-2 minutes), flip it over. Then cook until done (another minute or so).
  9. Repeat until all pancakes are made.

Makes 10 pancakes