Chocolate Pancakes with Raspberry Dark Chocolate Sauce
Raspberry and chocolate with your morning pancakes - what could be better? A decadent variation on a breakfast or brunch staple that's sure to delight everyone at the table.
2 C. unbleached all-purpose flour
1/2 C. unsweetened cocoa powder
1/3 C. sugar
1 tsp. salt
1 1/2 Tbs. baking powder
1 egg, lightly beaten
2 C. milk
2 Tbs. butter, melted
2 tsp. vanilla
1/2 C. mini semisweet chocolate chips (optional)
1/2 C. walnuts, chopped & toasted (optional)
Tait Farm Raspberry Dark Chocolate Sauce (or any Tait Farm dessert sauce)
In a large bowl, stir together flour, cocoa powder, sugar, salt, and baking powder. Whisk until combined. If desired, stir in chocolate chips and walnuts.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat and flip over when surfaces are bubbly and edges are slightly dry. Serve warm. Top with dark chocolate sauce, fresh berries, and walnuts if desired. Recipe makes approximately 15 pancakes.