Little Debbie Downer Recipe
MOLASSES PANCAKES TOPPED WITH TOASTED MARSHMALLOW AND GRANOLA
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Ingredients
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Molasses Pancakes
Toasted Marshmallow Topping
Crunchy Granola & Finish
Method
Molasses Pancakes
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, rolled oats (if using), baking powder, baking soda, salt, ground cinnamon, and cocoa powder until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk the molasses and brown sugar until the sugar begins to dissolve. Add the eggs and whisk until smooth. Stir in the buttermilk, melted butter, and vanilla extract until combined.
- 3
Make batter
Pour the wet mixture into the dry ingredients. Stir gently until just combined and no large pockets of flour remain — do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes to allow oats to soften and leaveners to activate. If batter is too thick, thin with up to 2 tablespoons of milk.
- 4
Heat and cook
Heat a large nonstick skillet or griddle over medium heat and brush lightly with neutral oil or melted butter. For each pancake, pour about 1/4 cup batter onto the hot surface, spacing them comfortably. Cook until bubbles form at the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden and cooked through, another 1–2 minutes. Keep cooked pancakes warm on a plate in a low oven (about 200°F / 90°C) or tented with foil.
Toasted Marshmallow Topping
- 5
Toast marshmallows in skillet
When pancakes are nearly ready to serve, heat a small skillet over medium-low heat and add 1 tablespoon butter to coat. Cut marshmallows in half horizontally (optional) so they melt faster and can layer. Arrange marshmallows in a single layer in the skillet and toast until golden and melted on the bottom, about 1–2 minutes — watch closely so they don’t burn. Using a spatula, press gently so marshmallows make contact with the pan to get caramelized bits.
- 6
Broiler (alternative)
Alternatively, stack marshmallows on top of pancakes and place under a hot broiler 3–6 inches from the heat for 20–45 seconds until browned — watch continuously and remove as soon as the marshmallows are golden and puffed.
Crunchy Granola & Finish
- 7
Assemble stacks
Stack 2–3 molasses pancakes per serving on plates. Spoon a generous handful (about 2–3 tablespoons) of granola over the top or between layers for crunch. Scatter the toasted marshmallows over the stack (or place one toasted marshmallow per pancake layer).
- 8
Add nuts and syrup
Sprinkle the toasted chopped nuts over the top if using. Drizzle each stack with about 1 tablespoon of maple syrup, and finish with a small pat of salted butter if desired.
- 9
Serve
Serve immediately while marshmallows are warm and gooey and granola is still crunchy. Recommend serving 2–3 pancakes per person.