S’mores have been the consistent, melty-chocolatey, crunchy, ooey gooey glue of my family for as long as I can remember. Growing up, my mom led my sister and me in Girl Scouts where we learned the art of toasting the marshmallow after carefully choosing our perfect roasting sticks after a long hike. We girls proudly built a campfire, sang songs, and told the ghost stories of Bloody Mary, The Babysitter, and Bloody Finger (from “Scary Stories to Tell in the Dark-” high five if you know this book). While my mom is the master of the slow mallow roast achieved from patience and a steady rotation, marked by a beautiful smooth golden flush, my approach is more aggressive. I begin with the intention of the slow roast, and after about 10 seconds, thrust the marshmallow assertively into the fire for the ‘marshmallow fireball’ method. Characterized by its crispy black casing, the marshmallow fireball is a delectable addition to the s’more with its charred taste, appropriate for the most discerning palate.
Simply S’mores Waffle Recipe
I do not exaggerate- and my siblings may comment and attest to this- but if my mom has no other food in our home and summer home, we always somehow have the fixings for s’mores. Even when it’s not nice outside, my mom ‘roasts’ our marshmallows on the stove, and it’s a strict family rule that you have at least two s’mores at a time.
Anyway, August 10th is National S’mores Day, and as a tribute, I concocted a s’mores waffle for dinner tonight. I also have a s’mores cookie recipe I’ll make later this week with my sister, so stay tuned for that! This waffle is not for the faint of heart (or, umm…faint of sweet tooth?). To cut the sweetness, serve it with berries, freshly whipped, unsweetened cream, sausage, or bacon.
Your favorite homemade or boxed pancake mix (I use Aunt Jemima’s)
Chocolate chips (small handful per serving)
Mini marshmallows (small handful per serving)
1-2 crushed graham crackers (per serving)
Pre-heat your waffle iron and spray with a non-stick spray.
Prepare your waffle mix as usual.
Squeeze juice from ¼ to ½ of lemon.
Add ½ tsp vanilla.
Crush 1-2 graham crackers by sealing in a Ziploc bag and smashing or crunching.
Using a measuring cup, pour batter in the center of the heated waffle iron.
Pour the graham cracker crumbs into the batter that’s on the waffle iron, and take a small handful of mini marshmallows and chocolate chips and add to the mix. Lightly spread with a fork or spatula to distribute evenly.
**You can add the extra ingredients directly into the waffle batter as you mix; I prefer to add them as the batter is on the waffle iron so I can control how much goes in to each waffle. You can also make these as pancakes or bake in a muffin tin for puffins (pancake muffins).**
Serve with your favorite sides, such as berries, bacon, or sausage.
I enjoy eating breakfast for dinner, though this is pretty much like dessert! What are your favorite s’mores memories or recipes?