Butterscotch S'more Pancakes with Marshmallow Syrup
Try this Butterscotch S'more Pancakes with Marshmallow Syrup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons water
- 1 teaspoon cinnamon
- 2 tablespoons butter melted
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 1 cup flour
- dry ingredients
- wet ingredients
- 1/4 cup semi-sweet chocolate chips
- s'more pancakes
- 1/2 cup graham crackers crushed (i use my food processor)
- 1 1/4 - 1 1/2 cups milk (depending on desired thickness)
- 1/4 - 1/3 cup butterscotch chips*
- marshmallow syrup
- 1 7 oz. jar marshmallow fluff (approx. 1 cup)
- Carbohydrate 69.897342080359 g
- Cholesterol 16.4765625040552 mg
- Fat 13.0598872935873 g
- Fiber 1.95735832341512 g
- Protein 3.62114687296925 g
- Saturated Fat 6.72443916788884 g
- Serving Size 1 1 -6 (126g)
- Sodium 244.368416618949 mg
- Sugar 67.9399837569438 g
- Trans Fat 0.790701541811437 g
- Calories 397 calories
Whisk together dry ingredients in a large bowl. Whisk together wet ingredients in a medium bowl, stirring in the chocolate and butterscotch chips last. Gently sift dry ingredients into wet ingredients, mixing until just blended. (Don’t overmix! There should still be lumps)Heat nonstick skillet or griddle on medium heat. Pour batter using a ¼ cup measuring cup. Wait until bubbles form, then flip and cook an additional 30-60 seconds or until pancake is cooked through.To make the syrup, add marshmallow fluff and water to a medium bowl and microwave for 15 seconds. Stir marshmallow fluff and water until smooth. For a thinner syrup, stir in additional water.
