It is a Saturday morning tradition, in our family(ok, tradition as of today), to have pancakes for breakfast! All week, Sexy Husband makes breakfast. It’s kind of his thing. Mornings are kind of his thing actually. He hits start on the coffee maker, which activates the not-so-subtle grinder, which functions as my alarm clock. I come down all crazy-haired and pyjama’d to my smiling giggling girls and breakfast on the table. I know, you hate me. ANYWAY, Saturday morning it’s my turn. Last night I gave Picky Princess the options: blueberry pancakes, coconut pancakes, raspberry pancakes…and this recipe is the result of her choosing. Hope you enjoy!
Raspberry Chocolate Chip Pancakes
Makes about 15 medium pancakes
2 cups spelt flour
2 tsp baking powder
1 tsp baking soda
1 tbs cane sugar (or brown sugar)
3 cups buttermilk
1 tsp vanilla
4 tbs butter, melted
1 cup raspberries, frozen or fresh
handful of dark chocolate chips
Preheat a pancake griddle to 375 and lightly butter it. In a bowl, whisk together the dry ingredients. Add in all wet ingredients and mix. Stir in raspberries and chocolate chips. Let sit for 3 minutes. Scoop small amounts onto griddle, they really expand and puff up. Wait a couple of minutes until bottom is turning golden and flip. When they are done, put them in an oven safe dish and keep in the oven on low heat just to stay warm.
*** tip *** the key to fluffy pancakes is to mix them as little as possible. You do not have make the batter smooth, it can be a bit lumpy.
Reminder that tonight I will make the draw for the Willams-Sonoma spatula set! If you haven’t entered yet, see the next post down for details!