1 cup white whole-wheat flour
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1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons canola or vegetable oil
¼ cup graham crumbs
¼ cup chocolate chips
Use a paring knife or kitchen shears to cut each marshmallow in half. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda and salt. Whisk in the egg, milk and oil just until a smooth batter forms.
Heat a large nonstick skillet over medium-high. Coat with cooking spray, then ladle batter into it, using about 1/4 cup for each pancake. Allow ample space between the pancakes to allow for spreading.
As soon as the batter is poured into the skillet, sprinkle a bit of graham crumbs over each, then sprinkle a few chocolate chips over that. Cook for 2 to 3 minutes, then use a spatula to carefully flip the pancakes. Cook for another 1 to 2 minutes, or just until lightly browned.
Flip the pancakes again. Gently press half a marshmallow onto the center of each pancake (over the graham crumbs and chocolate chips), then flip again to toast the marshmallow for 15 seconds. Flip again and serve immediately. Repeat with remaining batter, coating the pan with additional cooking spray between batches.
Nutrition values per serving: 370 calories, 15 g fat (5 g saturated), 53 g carbohydrates, 6 g fiber, 9 g protein, 50 mg cholesterol, 630 mg sodium.
Associated Press Food Editor J.M. Hirsch