Chocolate Graham Pancakes - VTC


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jeudi 28 septembre 2017

Chocolate Graham Pancakes

Expect cheers all around when you serve up stacks of these chocolaty pancakes! The ratio of graham cracker to flour really heightens the s’mores flavor, and of course, the addition of marshmallow syrup brings it all together!
Yields: 6 medium pancakes 


  • 34 cup flour
  • 34 cup finely crushed graham crackers
  • 14 cup cocoa powder
  • 1 tablespoon dark brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 14 cup melted butter
  • Simple Marshmallow Syrup, to taste

  1. In a large bowl, whisk together the flour, graham cracker crumbs, cocoa powder, brown sugar, granulated sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg until very light and doubled in volume. Stir in the buttermilk. Whisk in the melted butter. 

    Pour the wet ingredients over the dry
    ingredients and stir until smooth.
    3. Heat a griddle to medium high. Spray the

    griddle with nonstick cooking spray. Spoon about 1413 cup of batter, 3" apart, onto the hot griddle and cook until bubbles start to appear and pop, roughly 2 minutes. Flip and cook until the edges begin to look less wet and shiny. Serve hot with Simple Marshmallow Syrup to taste. 

    There is nothing more frustrating than burning your pancakes. To ensure that doesn’t happen, try these little tricks: To make sure your griddle is at the right temperature, splash a few drops of water on it. The water should sizzle and burn off quickly. Once that happens, start small. Add a spoonful of batter to the griddle. If it gets too dark on the bottom before bubbles form, it’s too hot. Turn back the temperature and wait 5 minutes before trying again. 


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