Like their namesake, these filled pancakes are made with marshmallows, chocolate and graham crackers, creating a delectable breakfast treat.
4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
1 1/2 cups miniature marshmallows
1 1/4 cups ebelskiver pancake mix
2 eggs, separated
1 cup milk
40 semisweet chocolate disks (about 2 1/4 oz. total)
1/4 cup coarsely crushed graham cracker crumbs Optional: Sprinkle with a few chopped pecans
Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat. In the top pan of the double boiler, combine 2 Tbs. of the butter and the marshmallows, and stir until they are melted and incorporated into the butter, 3 to 5 minutes. Reduce the heat to low and keep the marshmallow cream warm until ready to use.
Using the ebelskiver pancake mix, eggs, milk and the remaining 2 Tbs. butter, prepare the pancake batter according to the package instructions.
Brush the wells of a filled-pancake pan with melted butter and heat over medium heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 2 chocolate disks in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 ebelskiver turning tools or wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a large serving plate. Repeat with the remaining batter and chocolate.
Drizzle the tops of the pancakes with the warm marshmallow cream and sprinkle the graham cracker crumbs on top. Makes about 20 filled pancakes.
Adapted from a recipe from Williams-Sonoma Kitchen