Start The Day
Chocolate is, no question, one of the most coveted after-meal treats -- whether it be a single sensuous bite of fine dark chocolate, or a handful slowly melted into a rich and heady cocoa or, better yet, impressively transformed into an elegant dessert. But how often have you savored chocolate as a center point for your main meal -- breakfast, in particular? Chef owner Barbara Passino of Oak Knoll Inn in beautiful Napa Valley, California and author of the gorgeous chocolate-filled cookbook Chocolate for Breakfast has turned her life-long passion for chocolate into an advantageous opportunity for you to enjoy chocolate in the morning -- or for any meal of the day.
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Chocolate Chocolate Pancakes
Makes about 30 small pancakes
A dessert-like -- even hedonistic -- breakfast, these chocolate pancakes draped with fresh berry sauce are divine as a special morning-after meal or to treat relatives and friends visiting for the weekend.
Chocolate pancake ingredients:
1-2/3 cups flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1 cup chocolate chips
2 teaspoons vanilla
5 tablespoons (plus more for cooking) butter, melted, cooled
1-1/4 cups (plus up to a 1/4 cup more) milk
Raspberry sauce ingredients:
1 pint raspberries
2 tablespoons sugar
1/4 cup water
1/4 cup raspberry liqueur
1. To make the pancakes, put the flour, cocoa, baking powder, salt and sugar through a sieve placed over a large mixing bowl. Add the chocolate chips to the dry ingredients. In a second bowl, beat eggs and vanilla together. Add butter then milk and continue to blend. Pour the liquid mix over the dry ingredients and stir thoroughly. It should be the consistency of a really good milkshake.
2. Place a platter in the oven and turn the heat to 200 degrees F. As you make the pancakes, put them on the platter so they stay warm until ready to serve. Place griddle or large skillet over moderate heat (reduce heat if chocolate begins to burn) and brush with a little melted butter. Using a ladle, drop batter onto the griddle or skillet to make pancakes about 2 to 3 inches across. Cook until edges begin to look dry and bubbles appear on the surface. Flip gently and cook for another minute on the other side.
3. To make the sauce, place half of the raspberries in a small saucepan over medium heat. Stir in the sugar, water and liqueur. When the raspberries start the collapse and liquefy, turn the heat down to low and cook until they're very soft. Pour through a strainer to remove the seeds, pushing against the solids to extract all of the juice. Add the remainder of the raspberries to the juice and stir. Set aside until pancakes are done.
4. To serve, serve 3 to 5 pancakes per person, topped with the raspberry sauce and berries.
Turn the page for a chocolaty drink