Joy’s Pancakes

Well hello.

From my breakfast table.

Where this picture says it all.  These are Joy’s pancakes.  Joy takes pancakes more seriously than I do, which means I hold her in the highest regard.  When I saw these on her blog, I gasped and ran to the kitchen.  They’re even better than they look.  And the raspberries and whole wheat flour I added totally cancel out the chocolate chunks?

Right?

To make pancakes for a hungry twosome, you will need:

• 1/2 C all purpose flour
• 1/2 C whole wheat flour
• 1 T brown sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• dash cinnamon
• 1 C buttermilk
• 2 T butter, melted, and cooled slightly
• 1 large egg
• 1 tsp. vanilla
• 1/3 C chocolate chunks (I used minis)
• 1/2 C fresh rasberries
• oodles of maple syrup

In medium bowl, whisk flours, brown sugar, baking powder, salt, and cinnamon.  In smaller bowl (or measuring cup if you don’t like doing dishes), whisk buttermilk, butter, egg and vanilla.  Whisk wet ingredients into dry, and don’t worry if you still have small lumps.  Stir in chocolate chunks.  Heat a pat of butter over a griddle or frying pan.  Pour batter, by the quarter-cupful onto the pan.  Let it sizzle, untouched, until small bubbles form on top and the edges of the pancake start to pull away from the pan.  Flip pancake and cook for one more minute on the other side.  Repeat with remaining batter until pancakes are finished.  If you’re not cooking them to order, keep pancakes warm on a baking sheet in a low oven.

In a small bowl, smash raspberries with a fork.  Divide mix over and in between tall stacks of pancakes.

Drown in syrup.

Savor Saturday.