S'mores Pancakes - The Sweet Rebellion
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S’mores Pancakes

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Not that one ever needs an excuse to eat Pancakes, but if you do today is Pancake Day! To be more correct it is Shrove Tuesday, traditionally a feasting day before the start of Lent. On this day stocks of eggs, dairy and fat were used up before the fasting of Lent began.

A pancake can either be thick and fluffy (American style pancakes) or thin and flat (like French Crepes). Although I have love for both of them, I am celebrating Pancake Day with the latter variety. These utterly decadent S’mores Pancakes to be specific!

In my opinion the perfect crepe should be really thin, with a golden colour and crispy edges. Thick and doughy just won’t do! I tried and tested many recipes to get to this one. It’s so easy and can be used with sweet or savoury fillings. Be sure to rest the batter before using it, as this ensures a pancake that is light and not chewy (because the gluten has had time to relax).

It’s no secret I’m a lover of S’mores, and the combination of chocolate, toasted marshmallow and crunchy biscuit works so well as a pancake filling. Simple enough to have for breakfast but impressive enough to serve for dessert!

Ingredients:
(serves 4-6)

For the pancakes:

150g flour
pinch of salt
3 eggs
450ml milk
2 tbsp butter

For the filling:

100g mini marshmallows
200g chocolate
100g digestive biscuits

Directions:

  • To make the pancakes, melt the butter and set aside to cool. Place the flour and salt in a large bowl.
  • In a separate bowl, beat together the eggs, then add the milk and melted butter. Mix well.
  • Add half the liquid to the flour and beat well until there are no lumps (using an electric mixer or whisk). Gradually add the remaining liquid and mix until the batter is smooth.  Set aside to rest for at least 1 hour.
  • In the meantime, roughly chop the chocolate and break up the digestive biscuits into small pieces.
  • Heat a large non-stick frying pan on medium-high heat, then grease with a little oil. Add about 4 tablespoons of pancake batter to the pan and tilt to spread the batter evenly over the surface of the pan. After 40-60 seconds, use an egg lifter to flip the pancake. Cook for a further 30-40 seconds or until the pancake is lightly golden on both sides.
  • Repeat with the remaining batter, placing the pancakes onto a plate with greaseproof paper in between each one.
  • Preheat the oven to 200°C. Grease a large baking tray and set aside. To assemble the pancakes, place one pancake on a plate with the nicest-looking side down. Place 2-3 tablespoons of the chopped chocolates ate onto one half of a pancake. Sprinkle over some crushed biscuits, then a small handful of marshmallows. Lift one half of the pancake and fold over to cover the filling. Fold in half again, then place onto the greased baking sheet. Repeat with the remaining pancakes.
  • Bake for about 5 mlinutes on the highest shelf of the oven, or until the marshmallows have turned golden. Serve immediately with extra marshmallows, biscuit crumbs and a drizzle of melted chocolate.


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