Do you ever have days where words come into your mind and you are able to articulate everything that you want to say? This happens to me a lot. Sometimes the words come faster than I am able to think them and I end up saying really stupid stuff. Does this happen to you?
Today isn’t one of those days…… I keep expecting the words to come and they don’t. In fact I am tempted to write, “Chocolate Pancakes-make them, eat them, love them. The End.” I could very easily leave it at that.
I feel that this would be unjust towards these pancakes and towards my readers though. You have probably come here expecting a long-worded explanation of these beauties and perhaps why I made them. These pancakes deserve some introduction.
Well, these pancakes reflect the mood of the dark and rainy winter days we are having which are the opposite of what I am used to this time of year. They are dark and somewhat mysterious. However, they are also delicious. As usual, I couldn’t help myself from going a little overboard with the toppings. Aren’t chocolate pancakes enough on their own?
No, I had to go and add a rich ganache, a sprinkle of raspberries (out of my last container of raspberries from last summer I might add), and a dusting of powdered sugar. Talk about a chocolate heart attack. You have to admit that this would be a pretty satisfying way to go. Would it not?
- 2 1/3 cups all purpose or whole wheat flour (I used whole wheat)
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 cup plus 2 tablespoons sugar
- 3 eggs
- 1/4 cup (1/2 stick) butter melted
- 2 1/2 cups milk
- 1 cup plain non-fat or greek yogurt
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cocoa powder
- 1/3 cup organic honey
- Powdered Sugar
- Start by sifting the dry ingredients in a medium mixing bowl; set aside. Use a whisk to beat eggs and melted butter together in separate bowl. Add milk, yogurt, and vanilla. Pour into dry ingredients and whisk together until the batter is smooth.
- Heat a non-stick skillet over medium heat and grease lightly or spray with non-stick cooking spray.
- Pour large spoonfuls of batter into circles on skillet and cook on each side for about 1 minute. Repeat with remaining batter.
- In a medium saucepan, combine ingredients for ganache and stir constantly over low heat just until it is dark and thick, about 5 minutes. Remove from heat and pour over hot pancakes. Serve immediately topped with raspberries and powdered sugar if desired.