Joy the Baker

Smashed Raspberry Chocolate Chunk Pancakes

January 10, 2012

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Some things I know to be true things for me:

True:  Gin martinis are best, most immediately and with olives.  True:  sometimes painful sacrifices are made for fashion… especially when it comes to wedges.  True:  In my life, Hemingway and Julia Child are devoured in equal amounts.  True:  I will always eat a doughnut.  It always seems like the right, and totally wrong thing to do.

True:  Things in life can be simultaneously exciting and terrifying.  Exciting progress.  Exciting growth.  Exciting opportunities… and at the same time totally bonkers nerve-wracking.  When the road ahead is steep, and full of the promise of adventure…. and you totally want to be on that crazy road… but you also appreciate the smooth and steady road you once knew.  That road was safer.  There were more cookies and less adventure.

Here’s another important truth for me:  Always sign up for adventure.  Always say yes.  Even if it’s terrifying to the core of your soul.  That means you’re doing the right thing.  You’re learning and growing and shoving yourself right out of your comfort zone.    Unless… well, unless there are guns and heists.  In that case… stay in your comfort zone and away from guns.

Also… before you forge forward.  Have breakfast (preferably with chocolate) and pack cookies.

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These pancakes fit into a very specific category of breakfast:  breakfast dessert.

They’re what you eat after you share runny eggs and buttered toast with your breakfast mate.

Breakfast dessert is what comes after breakfast breakfast.  It’s a sweetly defined ‘second breakfast’.  Proudly, sweetly, specific.

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These pancakes are an absolute treat.  Late morning.  Weekend.  Oops I’m taking a nap at noon.  Treat.

They’re a simple combination of buttermilk, melted butter, chocolate chunks, and fresh raspberries.

Oh!  If fresh raspberries are going to break the bank (I totally get it), thawed frozen berries, drained of some of their juices work wonderfully well.

Treat yourself… that’s what Tracy would say.  Treat yourself to sweet pancakes and an adventurous (although excitingly terrifying) life.

Smashed Raspberry Chocolate Chunk Pancakes

serves 2

makes about 10-12 small pancakes

Print this Recipe!

1 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

dash of ground cinnamon

1 cup buttermilk

2 tablespoons unsalted butter, melted and slightly cooled

1 large egg

1 teaspoon pure vanilla extract

1/3 cup dark chocolate chunks

1/2 cup fresh raspberries

maple syrup and powdered sugar for garnish

butter for skillet

In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon .  Set aside.

In a small bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.

Add the dry ingredients, all at once to the wet ingredients.  Whisk to combine.  If there are a few lumps in the mixture, that’s totally fine.  Stir in chocolate chips.  Let the mixture rest for 5 minutes while the skillet heats.

Preheat oven to 200 degrees F.  Place a heat-proof plate in the oven to help keep cooked pancakes warm.

Over medium-low heat, add about 1/2 tablespoon of butter to the non-stick skillet.  Add 2 tablespoon of batter to the pan for each pancake.  Cook until browned, flip once and cook on the other side until golden brown and cooked through.  Place cooked pancakes on the plate in the oven until all of the pancakes are cooked and ready to serve.

To serve, smash raspberries in a small bowl.  Place a few smashed raspberries on a plate.  Top with three or four small pancakes and more raspberries.  Add maple syrup as desired.  Serve warm.  They’re delicious.


188 Comments Add A Comment

  • I like your outlook on life… adventure does sound good, but even more because pancakes are always a good move!

  • How divine!
    Our raspberry bush is in the middle of its first crop and we’ve been making all kind of delicious treats to celebrate. This will be next! :D

  • What’s nice with this recipe is its versatility, because one can easily substitute raspberry for strawberry or blueberry or any preferred fruit.

  • Pancakes are pretty good but pancakes filled with chocolate and served with smushed up fruit? Even better!

    And hurrah for embracing the exciting and the terrifying – that’s how the best things in life start!

  • ok, a couple things about this fabulous post:

    ~ “Things in life can be simultaneously exciting and terrifying … and at the same time totally bonkers nerve-wracking.” You have just described my love/hate (mostly love… but still!) relationship with my career as a professional musician.

    ~ “Always say yes. Even if it’s terrifying to the core of your soul. That means you’re doing the right thing. You’re learning and growing and shoving yourself right out of your comfort zone.” Again, so true for me as well. This is why I always say “yes” to the big scary concerts and auditions. Because if the outcome is personal and/or artistic growth, you’ve already won. The only way to truly fail is to never try at all! But it is so endlessly frustrating that knowing this intellectually is not enough to eradicate that instinctual fear of failure. Anyway, I know this to be so true for myself – I imagine it is pretty darn universal. So well-said, Joy!

    ~ lastly… these pancakes sound so much more fun due to your use of the word “smashed” in the title. It’ll make me feel less type-A about carefully plucking raspberries out of their carton to avoid smooshing them. I’ll try these the next time I am hunkering for my stand-by raspberry pancakes (Bobby Flay’s ricotta & lemon ones).

  • These pancakes look amazing and the raspberries and chocolate combo yum!!

  • I really need to stop reading your incredible blog first thing in the morning. I just ate my normal healthy breakfast but now all I can think about is those lush looking pancakes… which only means chocolate at some point in the next couple of hours and a trip to the supermarket later so that I can force my husband to make them this weekend. Thanks!

  • oh no, you’ve made me crave thick fluffy pancakes just like the ones in your photographs. sadly i am yet to find a truly excellent gluten free pancake recipe. i still need to make your coconut waffle recipe. maybe i will make those instead.

  • Ohhh how I love chocolate and raspberry together! This will be breakfast someday very soon for me.

  • I’m in love with the idea of a breakfast dessert! Buttery toast AND sweet pancakes??! Why have I been depriving myself all these years?

    Oh, and I totally love that this serves 2 :)

  • I love the silver-dollar size–it makes for such dramatic and gorgeous photos, plus you can eat maybe 6 and not feel as guilty :) They look downright delicious, too! chocolate and raspberry are a match made in heaven… :)

  • You have a gift for making up evocatively delicious names for the food you make. Also, yes. Hopefully this year will be very adventurous and in a good way!

  • Sometimes we have breakfast for dinner, which we lovingly call “brenner.” Trying to figure out what breakfast dessert for dinner would be called. Bresserter? I’m positively stumped. This won’t however, stop me from making these for dinner, or lunch, or breakfast…

  • Raspberries and chocolate are two of my fave foods. And combined in pancakes and with syrup…yes, I could possibly live with that.

  • I’m pretty sure that you can read my mind without meaning to.
    I’ve been craving raspberries and chocolate all day and you take to an even better level. PANCAKES!
    Thank you for the service you provide to me unknowingly.
    I greatly appreciate it. :)

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