Guys. Guys. Guys. New look!!
I have an incredible friend who has been going out of his way to help me make this site better. While I don’t think I could ever literally repay him the number of hours he’s been putting into this effort, I knew I could match them with an equivalent number of chocolate graham cracker pancakes. It’s no secret that graham crackers are the bomb, and chocolate ones take this breakfast to another level (although that could be me missing my DBC-ness from the weekend).
Whenever I want to say thank you, meet a new friend, or simply say hi, I cook for them. Anyone can shell out dough at a restaurant, or pick up flowers for a certain someone, or ask the bartender for a couple of drinks. But when you take the time to stand at a stove and make food for someone, that is love.
And what’s love but a few delicious calories handmade just for you?
There are million and one methods of making pancakes fluffy. My lovely friend over at this blog can do a better job explaining them than I can, but I’ll tell you what I got.
Baking powder is a key ingredient to create fluffiness. BP rises when in contact with liquid. Since these pancakes don’t contain any baking soda, there is a significant amount of BP to achieve a good leavening effect. If that’s not enough for you, you can add 1/4 tsp of baking soda, which will react with the buttermilk to put your hotcakes on Cloud Mine (hehehe, get it?).
To go with the flow of the molasses in the graham crackers, I recommend topping these pancakes with honey instead of syrup. But honestly, do your thang. It’s about showing the love your way, one pancake at a time.
Stacks on stacks.
Chocolate Graham Cracker Pancakes
Ingredients $0.00 (8 Servings)
- Flour All-purpose 1 cup
- Baking powder 2 tsps
- Brown sugar 2 tbsps
- Vegetable oil 2 tbsps
- Egg 1 unit
- Buttermilk 1.5 cups
- Vanilla extract 1/2 tsp
- Honey To serve, optional 2 tsps
- Crushed chocolate graham cracker crumbs I crushed these in a food processer 1 cup
- In a small bowl, combine the flour, graham cracker crumbs, baking powder, cinnamon, and salt and set aside.
- In a large bowl, whisk together the brown sugar, egg, oil, and vanilla. Alternatively add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. The batter should look a bit clumpy.
- Heat a nonstick skillet over medium heat. Dollop on the batter into 2-3 cakes, depending on how big your skillet is. Cook until small bubbles appear at the ends of the pancakes, about 1 minute. Flip and cook for another 30 seconds until done. Do NOT use your spatula to press down on the pancakes or they’ll lose their fluffiness.
- Serve hot with honey.