Chocolate Pancakes with Raspberry SyrupAngie McGowan
My son and I woke up really early this morning with my husband. He hits that snooze button no less than 10 times every morning, and this morning it was about 15, so we just couldn’t get back to sleep. I came downstairs and suddenly got a craving for pancakes, chocolate pancakes. I noticed I was out of milk, but used coconut milk as a substitute in this recipe, and it turned out great. I also used self-rising flour to make things a little more simpler. I always have self-rising flour on hands for recipes like these, it makes things so easy. If you want you can substitute regular flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
To top these off I dusted a little powdered sugar and made an easy raspberry syrup on the stove-top.
Chocolate Pancakes with Raspberry Syrup
For the pancakes:
1 cup self rising flour
1/3 cup cocoa powder
1/3 cup sugar
1 cup + 2 tablespoons milk (I used coconut)
1 cup fresh or frozen raspberries
1/4 cup water
1/4 cup sugar
1. Combine all ingredients for syrup in a small saucepan and bring to a boil over medium heat. Reduce to medium low and cook until reduced and thickened.
2. In a large bowl combine self-rising flour, sugar and cocoa. Whisk to combine. Add egg and milk and whisk until just combined.
3. Preheat a non-stick skillet. Cook pancakes until done. Serve syrup over pancakes.