Recipe of the Week: S’mores Pancakes by Rachel and Carol (parent)

With Girl Scout camps canceled for the summer and many campgrounds closed, making these S’mores pancakes can bring back memories and flavors of a classic fireside favorite. For a printable copy of the recipe, click here.

Ingredients

1 ¼ cups all-purpose flour

3 teaspoons baking powder

¾ teaspoon salt

½ tablespoon sugar

1 ¼ cups milk

1 egg

3 tablespoons melted butter, plus extra butter for greasing pan

3 graham crackers, crushed

½ cup chocolate chips

1 cup mini marshmallows OR 1 cup chopped strawberries

Note: If you have large marshmallows rather than the mini ones, you can cut them into smaller pieces. It can get sticky, so a grownup could use a sharp knife sprayed with cooking spray. For kosher or halal options, use kosher or halal marshmallows, or use strawberries instead.

Directions

1. Put 3 graham crackers (the full-size rectangles from the package) into a quart bag. Seal and crush into chunks with a rolling pin. Measure ½ cup chocolate chips. Measure 1 cup mini marshmallows or 1 cup chopped strawberries. Set aside these add-ins.

2. Mix the dry ingredients (flour, baking powder, salt, sugar) in a large bowl.

3. Begin heating your griddle or frying pan on medium heat. We like to use a square cast-iron griddle, but any type of pan will work.

4. Melt the butter. To melt in a microwave, cut the butter into three separate chunks (if from a stick). Place in a small microwave-safe bowl, cover with a paper towel tucked under the bowl all the way around, and microwave on high for 25 to 30 seconds.

5. Add the milk, egg, and melted butter to the dry ingredients in the bowl. Be sure to break up the egg yolk to mix the egg in well. Mix until the pancake batter is smooth.

6. Check that your pan is hot. Drops of water scattered on the pan should sizzle, dance, and evaporate.

7. Grease your pan with butter. The butter should be melting but not burning (not immediately turning brown). If burning, turn down the heat.

8. Measure about ¼ cup of batter per pancake and pour onto pan. You can use a ¼-cup measuring cup or a scoop.

9. While the first side of each pancake is cooking, put on the add-ins (crushed graham crackers, chocolate chips, and mini marshmallows or strawberries).

10. When the pancake edges are dry, and the pancakes seem like they are holding their shape when you start putting a pancake turner or wide spatula underneath (not breaking apart or sticking to the pancake turner), you can peek at the bottom of the pancakes and see if they look nicely browned. Cooking the first side will take about 2 or 3 minutes. Flip over the pancakes.

11. Cook the second side for 2 or 3 minutes. It isn’t necessary to press down with the pancake turner or spatula. In fact, this could make your pancake less fluffy.

12. When the second side is nicely browned, remove from the pan to a plate or a platter, flipping the pancake back over to the first side to better show the add-ins. Repeat until the remaining batter is gone.

13. Serve the pancakes. No syrup needed!

Makes 8 or 9 pancakes.

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