Weekend mornings are magical times. I believe the magic comes from breakfast. Weekend mornings can be luxurious times when breakfast can come from a colorful box of freshly made doughnuts picked up with the Sunday newspaper. Or the breakfast can be a oh-so-satisfying bowl or two of a guilty pleasure cereal (Cap’n Crunch, anyone?) munched in front of cartoons or chick flick on the TV. If someone in the house is feeling like making a little magic, breakfast can be homemade breads, fruity strudels, powdered sugar and strawberry crepes, or chocolaty pancakes.
You see, weekday mornings have to be hurried and whole-grain and boring. Oatmeal. A bowl of responsible cereal. Toast and peanut butter.
Weekend mornings can be bright and drawn out and sweet. Fruit and chocolate! Is there a better combination for a sunny Saturday or Sunday?
While home, I couldn’t resist making breakfast magic. The magic came in the form of these beautiful smashed raspberry and chocolate chunk pancakes that I found on Pinterest via the Joy the Baker blog.
Unfortunately, I did not take any of my own pictures (it’s almost impossible when making food for family already sitting at the table, waiting for a taste). Even worse, when I came back to our apartment, I made the pancakes for dinner for J one night and STILL neglected to take any pictures. I know.
But now that I have figured out EXACTLY how I want to make these babies, I will be making them again, with all my adjustments. And I promise to take a few moments to snap some shots.
Mmm. They make me hungry just thinking about their chocolatey and tart fruity perfection.
Here’s my version.
Raspberry & Chocolate Chunk Pancakes1 c. all-purpose flour 1 c. all-purpose wheat flour 2 Tbs. brown sugar 1 Tbs. cocoa powder couple generous sprinkles of cinnamon 1/4 tsp. ginger 2 tsp. baking powder 1/2 tsp. salt 2 c. buttermilk 4 Tbs. melted butter 2 eggs 2 tsp. vanilla extract 2/3 c.-1 c. dark chocolate chunks (semi-sweet morsels or mini-chips would work too) 1 c. raspberries, fresh or frozen (if using frozen, thaw berries first) Any desired toppings: pure maple syrup, raspberry syrup, powdered sugar, butter, etc. Butter for skillet Directions: 1. Mix all dry ingredients together in medium bowl. Mix well, breaking up any brown sugar chunks. Set aside. 2. In another medium bowl, beat together buttermilk, melted butter, eggs, and vanilla. Beat until light and frothy. 3. Carefully mix dry ingredients into wet ingredients. Beat until just incorporated. Mixture will be chunky. Carefully fold in chocolate, then the raspberries. 4. Heat griddle or skillet. Using enough butter to cover cooking surface, grease griddle over medium-low heat. Use 1/2 c.-1 c. batter for each pancake. Pour batter onto hot skillet, giving each cake enough room to spread out and cook. Carefully flip cake when tiny bubbles form on the top of the cooking batter. Cook till golden brown on each side. Enjoy with either maple or raspberry syrup, or some butter and powdered sugar.