Prep 30 mins
Cook 10 mins
Found this one in a magazine and it is good! The title of the article that caught my eye was "Chocolate For Breakfast"....how could I not look? Need I say that the raspberry sauce can be optional, the pancakes are VERY good either way! Enjoy!
- 1 2⁄3 cups flour
- 1⁄3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup granulated sugar
- 1 cup chocolate chips
- 2 eggs
- 2 teaspoons vanilla
- 5 tablespoons butter, melted and cooled
- 1 1⁄2 cups milk
- 1 pint raspberries
- 2 tablespoons sugar
- 1⁄4 cup water
- 1⁄4 cup raspberry liqueur
- To make the pancakes, sift the flour, cocoa, baking powder, salt & sugar into a large mixing bowl. Add the chocolate chips to the dry ingredients.
- Beat the eggs and vanilla together.
- Add the melted butter and most of the milk (1 1/4 cups) to the eggs and vanilla and continue to blend.
- Pour the liquid mix over the dry ingredients and stir thoroughly. It should be the consistency of a really good chocolate milkshake, if not, slowly add remaining milk till consistency is attained.
- To make raspberry sauce, place half the raspberries in a small saucepan over medium heat.
- Stir in the sugar, water and liqueur. When the raspberries start to collapse and liquefy, turn the heat down to low, and cook until they're very soft.
- Pour through a strainer to remove the seeds, pushing against the solids to extract all of the juice. Add the remainder of the raspberries to the juice, and stir. Set aside until pancakes are done.
- To cook the pancakes, place a griddle or a large skillet over moderate heat, and brush the surface with a little melted butter. Using a ladle, drop batter onto the griddle to make pancakes about 2-3 inches across.
- Cook until the edges begin to look dry and bubbles appear on the surface. Flip gently and cook for another minute or so on the other side.