In a large bowl, whisk together the flours, baking powder, cocoa powder, brown sugar, and salt. In a measuring cup or small bowl, whisk the egg into the milk. Pour into dry ingredients and stir until just combined. Add the sour cream and give the batter one final stir. Spoon a quarter cup onto a griddle or a skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancakes and cook about 2 more minutes. Stir the marshmallow fluff and water together in a small bowl. Drizzle over the pancakes.
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