| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 482 | 16g | 9g | 79g |
| sugars | fibre | protein | salt |
| 34g | 3g | 11g | 0.40g |
Oh, how I enjoy the joyous endeavor of making Mallow Stuffed Pancakes. Upon first glance, it may seem a detour from my seafood-focused culinary journey. Yet, digging deeper into its delightful and healthful nuances, you’ll discover that this recipe encapsulates the essence of my love for vibrant, nurturing food that brings my family together around the breakfast table, just as a seaside clam bake does.
The Wholesome Appeal of Mallow Stuffed Pancakes
Despite having grown up in Portland where seafood reigns supreme, pancakes have always brought a particular satisfaction to Erin and Samantha — my two little gourmet food fans. The added twist of marshmallows and a trio of antioxidant-rich berries — raspberries, blueberries, and strawberries — doesn’t just elevate the taste and texture, but also fills the Mallow Stuffed Pancakes with a generous dose of fiber and immune-boosting properties.
The Beauty of Flexibility
This recipe closely resembles the classic American pancakes but with a moreish twist, thanks to the addition of marshmallows and berries. It’s not only easy to customize based on your family’s fruit favorites, but it can also fit perfectly with other breakfast wonders like scrambled eggs or bacon. In fact, pairing them with Maine-style bacon and eggs can create a hearty meal, sure to please even the pickiest of eaters.
The Nourishing Ingredient Matrix
While the all-purpose flour and sugar form the pancake base, the addition of baking powder and a hint of salt ensure fluffy yet firm pancakes. The eggs and milk provide necessary protein. And, who could ignore the heart-warming aroma of pure vanilla extract? But the real stars here are the mini marshmallows that melt into pockets of sweet gooeyness, and the berries that leave a tart zing in every bite. To top it all, a generous drizzle of maple syrup – the amber elixir of New England – ties everything together perfectly.
What You’ll Need
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup melted butter
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows
- 1 cup raspberries
- 1 cup blueberries
- 1/2 cup strawberry slices
- 1/2 cup maple syrup
- Extra butter for greasing
Method
Step One
Begin by combining the dry ingredients – 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt, in a large mixing bowl. Stir until they are well-mixed.
Step Two
In a separate bowl, mix the wet ingredients. This includes 2 large eggs, 1 1/2 cups of milk, 1/2 a cup of melted butter, and 1 teaspoon of pure vanilla extract. Whisk these together until the mixture is smooth.
Step Three
Next, slowly add the dry ingredient mixture into the bowl containing the wet ingredients. Stir them together just enough to mix, taking care not to over-stir. A few clumps in the batter are acceptable and will make for fluffier pancakes.
Step Four
Heat a skillet or griddle over medium heat, and lightly grease it with some extra butter. Once the skillet is hot, pour a 1/4 cup of batter onto it for each pancake. Add about 2-3 mini marshmallows and a few berries into each pancake before the batter begins to set.
Step Five
Cook the pancakes for 2-3 minutes, until they start to bubble on top, then flip them over. Cook for another 2-3 minutes, or until both sides are golden brown and the marshmallows are melted.
Step Six
Continue this process with the rest of the batter. Remember to add the fresh fruit and mini marshmallows to each pancake.
Step Seven
Serve your Mallow Stuffed Pancakes hot, topped with strawberry slices and any remaining fresh berries. Drizzle 1/2 cup of maple syrup over the top and enjoy your delicious breakfast!
