this series called food/feeling is where i’m going to introduce a dish and a photo of a feeling it invokes. enjoy!
waking up late to the smell of coffee, the sun rising and the light coming in just right…time for breakfast!
Smashed Raspberry Chocolate Chunk Pancakes
by joy the baker
makes about 10-12 small pancakes
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.