• Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.

To make the pancakes:

• In a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.
• In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.
• Heat a non-stick skillet over medium heat and melt extra butter to coat skillet.
• Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.
• In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.

To make the glaze:

• Place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.

To assemble pancakes:

• Add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.