Raspberry Chocolate Chip Pancakes
By Sue Lau | Palatable Pastime
My recipe of the day is for raspberry pancakes with chocolate chips drizzled with a homemade chocolate syrup (which I put on the blog for you yesterday), which is being published as a joint posting with my blogger friends who post with the Improv Cooking Challenge.
That group gets together once a month to create recipes using two basket ingredients put together as a theme.
For this month, the theme is about raspberry and chocolate.
I had been thinking of maybe doing a chocolate layer cake filled with raspberry mousse and chocolate ganache, but to be honest I am feeling in dessert overload from all the recent baking so want to give that a bit of a break. I will be baking some things for family over the holidays and you’ll get to see those at some point. I know some of them are already starting to pile up, like my triple chocolate cheesecake which I plan to post early in the new year.
It’s funny that doing food blogging sets my brain way ahead of the norm.
I do have to have some time to plan some things ahead or I wouldn’t be able to keep up if I did all things last minute. I mean– I DO cook a lot–but I cook many things that don’t line up with blogger events and they get set aside. So when there are many events like that, towards the end of the year especially, I need more time to work them in.
But as for thinking ahead, I have already been thinking about Chinese New Year (one of my favorite things to cook for) and stuff like mardis Gras, Valentine’s Day, and even Easter. There are so many things I would love to cook and bake.
And I have to balance that with the desire to go back to my old favorites. But things blogged are new things unless I update a photo on an old post.
But generally speaking, I don’t get to make the same things very much any more, not like I did before I began blogging. In the old days, I would say that 2-3 days per week I would cook old favorites. Stuff like goulash, or pan-fried pork chops and gratin of potatoes, lasagna, or meat loaf, really become comfort food when I don’t get them that often. What are some of your favorite foods you like to cook almost every week?
Breakfast for me is pretty much standard, the poached eggs, some bacon/sausage/goetta and a slice of my favorite low carb toast with coffee.
So having some pancakes like this is sort of special for me. I will use sugar subs when I can- sometimes it works very well. Something like the chocolate syrup I wrote for sugar, and if you use sugar sub I will warn you to cut back on the water a bit,depending on what kind of sugar sub you use. But it can be done. And for pancakes like this, using sf raspberry jam and sf chocolate chips is just fine. I know a few of you have to limit sugar intake- and hey! Just because you have to limit sweets doesn’t mean you don’t like them, right?
I gotta mention that bacon on this plate was the bomb—my butcher had some double smoked bacon and it was so good. It was as if it had been fried in cast iron over a wood campfire. If you see that around, you should grab it.
Of course if you are ambitious and have a smoker, you can plop a pork belly in there and cold smoke it with hickory. I need to make some of that soon to show you. I don’t get to use my smoker often enough to suit my heart. I could practically live on bbq. Even in winter.
But beside the point because—those pancakes! Yummy. You could even do that for dessert.
#ImprovCookingChallenge: Raspberry & Chocolate
1 Ingredient + 1 Ingredient= Endless Possibilities
More Raspberry & Chocolate Recipes:
The other recipes are linked, but on my platform, you have to click the button to go to that page. If you follow my blog, I am sure you have seen blue froggie before, as several blogging groups I participate in use it. Usually you might see the boxes here, but as I said, my host doesn’t do that. But no problem.
Click on the hop link button to be transported to the other recipes:
Raspberry Chocolate Chip Pancakes
Makes 18 pancakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1-3/4 cups buttermilk
- 1/4 cup melted cooled butter
- 1 teaspoon vanilla
- 1 cup fresh raspberries, mashed with a fork
- 1 cup chocolate chips
- 1 cup chocolate syrup (click for my recipe)
- Mix together the flour, baking powder and salt in a mixing bowl.
- Make a well in the center and add the eggs, buttermilk and vanilla, stirring until just blended.
- Fold in the mashed raspberries and chocolate chips.
- Pour 1/4 cup batter per pancake on a lightly oiled griddle and cook for several minutes on each side until golden.
- Serve with chocolate syrup.
From the kitchen of palatablepastime.com
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