Despite the fact it was icy and fuh-rigid last night, I was determined to get raspberries.
And not just any pancakes... raspberry and chocolate pancakes, kids. This isn't your old box o' Bisquick. This is real life.
Fresh raspberries blossom and dance around with chocolate in fluffy, soft pancakes. Oh goodness I wish I still had some...
Get a load of those sweet, sweet berries!
Crushed Raspberry and Chocolate Chip Pancakes
Inspired by Joy the Baker
1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
a dash of cinnamon
1 cup buttermilk (or 1 cup whole milk with 1 tablespoon white vinnegar, mixed and let set for 5 minutes)
2 tablespoons unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup dark chocolate chips
1 cup fresh raspberries, lightly crushed
In a medium bowl, whisk together the dry ingredients. In a separate, smaller bowl, whisk together the buttermilk, butter, egg and vanilla.
Pour the wet ingredients into the flour mixture all at once, and whisk until just combined (keep those lumps, they make for fluffy pancakes!). Stir in the chocolate chips.
Heat a large iron skillet on med-low heat. Preheat the oven to 200 degrees and place a rimmed cookie sheet on the bottom rack (for keeping your pancakes warm while you make each batch).
Add a 1/2 tablespoon of butter to the skillet. Add 2 tablespoons of the batter for each pancakes. Let lightly brown and the flip until brown on the other side. Keep cooked pancakes on the cookie sheet in the oven until ready to serve.
Plate a stack of several pancakes, topping them with the crushed raspberries and pouring maple syrup over the tower. Enjoy on a snowy morning any day of the week.