Celebrate National S’Mores Day: Sophisticated Recipes Profile Childhood Comfort Food We Crave

S'Mores & Bacon Pancakes - photo Colin McGauley, courtesy of BernzOmatic

Bet you didn’t know it was National S’Mores Day August 10th. But really, every day is a kind of s’mores day when you love chocolate, marshmallow, and graham crackers. Add in some bacon and whiskey (who says the kids have all the fun?!) and it’s a kind of tasty hat trick you can make at home to rave reviews. No need to build a campfire. 

The recipes are courtesy of Chef Cory Morris, winner of Food Network’s Chopped, now chef at Rural Society, and BernzOmatic.

Recipes:

S'MORES AND BACON PANCAKES - Make this for the ultimate breakfast!
8 Servings

Ingredients:

• 1 ½ cups all-purpose flour 
• 1 ½ cups graham cracker crumbs 
• 2 Tbsp. baking powder 
• 2 tsp. Kosher salt 
• 2 large grade "A" eggs, well beaten 
• 2 cups whole milk 
• 1 tsp. powdered ginger 
• 4 Tbsp. unsalted butter 
• 2 tsp. cocoa powder

Toppings:

• 16 pieces of cooked bacon 
• 1 bag of mini marshmallows 
• 16 oz. of chocolate sauce 
• ½ cup powdered sugar 

Supplies:

• Bernzomatic WT2301C Campfire Torch 
• Bernzomatic 16 oz. Propane Camping Gas Cylinder 
• Standard campfire stove or open campfire with grill grate 
• Fork or whisk 
• Metal spatula 
• Cast iron skillet or large sauté pan 

Directions:

Preheat griddle over gas camping stove using Bernzomatic 16 oz. Propane Camping Gas Cylinder (medium heat) or over an open fire.

Combine dry ingredients (flour, graham cra

Whisk in milk, egg and butter.

Spray the cooking surface with pan spray, then place two pieces of bacon on the skillet and spoon pancake batter over them.

Let the pancakes cook until the edges are golden brown.

Flip the pancakes and finish cooking (1-2 minutes).

Remove from the skillet and top the pancakes with mini marshmallows, chocolate sauce, and a dusting of powdered sugar. Be still, my heart!

(PRO TIP – use the Bernzomatic WT2301C Campfire Torch to lightly torch the mini marshmallows to a golden brown before adding chocolate sauce and sugar.)

S'MORES TARTINE

S'Mores Tartine - photo Colin McGauley, courtesy of BernzOmatic

10 Servings

Ingredients:

• 5 graham crackers crumbled into large pieces 
• 10 pieces of brioche sliced 1/4 inch thick 
• 1 bag of mini marshmallows 
• 3 high-quality chocolate bars roughly chopped 
• 2 cups mini pretzels 
• 2 Tbsp. sea salt 
• 2 cups pecans, toasted and chopped

Cinnamon Butter topping:

• 8 oz. unsalted butter 
• 1 Tbsp. cinnamon 
• ¼ cup brown sugar

Supplies:

• Bernzomatic WT2301C Campfire Torch Bernzomatic 
• 16 oz. Propane Camping Gas Cylinder Sauté pan 
• Safety glasses and gloves

Directions:

Mix together butter, cinnamon and brown sugar topping.

Brush brioche on both sides with cinnamon butter.

Toast the bread over medium heat until golden brown on both sides.

While the bread is still warm, top it with an even distribution of chocolate pieces and mini marshmallows.

Make sure to cover the entire surface of the bread.

Toast the marshmallows and melt the chocolate using the Bernzomatic WT2301C Campfire Torch.

While the tartine is still warm top it with pretzels, pecans and sea salt. Serve warm and enjoy.

Now that the family is “s-morely satisfied” now it’s time for you and friends to indulge in some adult s’more treats!

Whiskey S'Mores Lollipops - photo Colin McGauley, courtesy of BernzOmatic

WHISKEY S’MORES LOLLIPOPS
40 Servings (may seem like a lot but they go fast)

Ingredients:

• 1 bag of jumbo marshmallows 
• 2 cups of graham cracker crumbs 
• Chocolate Ganache: 9 oz. bittersweet chocolate 
• 1 cup of heavy cream 
• 1 tablespoon of whiskey 

Supplies:

• Bernzomatic WT2301C Campfire Torch Bernzomatic 
• 16 oz. Propane Camping Gas Cylinder 
• Standard gas camping stove 
• 40 lollipop sticks 
• 2 quart sauce pot 
• Whisk Safety glasses and gloves 

Directions:

Begin by making the ganache. Place the saucepan over medium heat on a standard camping stove using fuel from Bernzomatic 16 oz. Propane Camping Gas Cylinder and bring heavy cream to a simmer.

Add the chocolate and mix until incorporated.

Whisk in the whiskey, and remove from the heat.

Keep warm (if it cools down too much the chocolate ganache will not coat the marshmallow). Skewer the marshmallows with the lollipop sticks. Dip them quickly in the ganache and roll them in graham cracker crumbs.

Let cool at room temperature.

Once the lollipops have cooled, lightly torch with the Bernzomatic WT2301C Campfire Torch (be careful not to burn the graham crackers).

Enjoy the varied recipes that offer a sophisticated indulgence to that childhood comfort treat dessert. Campfire optional.