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.


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