They say great achievements involve great risk.
no regrets… it was worth every last calorie:)
8 large graham crackers
(or 1/2 cup graham cracker crumbs)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
16-20 large marshmallows
6 oz dark chocolate, coarsely chopped
maple or chocolate syrup, for serving
In a food processor, grind the graham crackers until they are crushed into very fine crumbs. Add in flour, baking soda, baking powder, salt and cinnamon and pulse until well combined. In a large bowl, whisk together eggs, buttermilk and vanilla extract. Stir in the flour mixture until pancake batter is well combined and has a very slightly lumpy texture. Heat a large nonstick pan or griddle to medium-high heat. Dollop batter onto pan and cook until golden, then flip and cook the second side until golden. Pancakes can be made any size; I aim for 4-5 inches across. Cook all the pancakes (approximately a dozen 4-5 inch pancakes) and set aside on a cooling rack.
Preheat the broiler. Arrange 2/3 of the pancakes on a baking sheet . Cut marshmallows in half and arrange evenly on top of the pancakes. Top each with about 1/2-oz dark chocolate. Slide tray under the broiler and cook until marshmallows are toasted, about 1-2 minutes. When they are toasted, immediately stack them up 3 high, topping two marshmallow pancakes with a plain pancake.
Serve immediately, topped with remaining chocolate and maple or chocolate syrup. Enjoy!
