White Chocolate Chip Pancakes with Raspberries

“You’re like the hoarder of light bulbs.”

“You never know, this may be a collector’s item one day.”

“Really,” as I reach for the lightbulb to toss it into the trash.

“Hey. Hey! Don’t touch my lightbulb!”

“Roo, it’s garbage!”

“No, it’s my precious.  PRECIOUS.”

This is what I have to deal with.  But there’s an upside.

We’re having pancakes for dinner.

Sure, you can have your *King Cake, but you know what?  That little plastic baby Jesus freaks me out.

Seriously, how can you enjoy your cake when somewhere, lurking inside is little plastic baby Jesus, waiting to choke you.

And technically, is today called King Cake Day?  No, it’s Pancake Tuesday, and eating this

is way more fun than having this,

stuck in your windpipe.

A light, slightly nutty from the whole wheat flour, pancake, studded with sweet, lush white chocolate.  Plated with a few spoonfuls of  tart, vibrant red berries, not only awakens your palate, but you may even find yourself not needing the maple syrup.

-

Adapted from the Post Punk Kitchen

Serves Two

Makes About 6 Pancakes

-

Ingredients

Half a cup of soy milk (or your preferred non-dairy milk)

Half a tablespoon of ground flax seed

1 teaspoon of apple cider vinegar

Three quarters of a cup of white whole wheat flour

2 teaspoons of baking powder

Quarter teaspoon of salt

Quarter cup of water

One tablespoon of mild tasting olive oil (my tablespoon of oil usually overflows)

1 teaspoon of vanilla extract

Quarter cup of white chocolate chips (you can make your own!)

1 cup of frozen raspberries in a microwave safe bowl

Cooking spray or a paper towel soaked with a bit of mild tasting olive oil to rub your pan down with

-

Equipment

A two cup measuring cup or a bowl

A whisk

A spatula

A medium mixing bowl

A large heavy skillet (I use a cast iron pan)

Cooking spray or a paper towel with a bit of canola oil on it (to grease your pan)

A clean quarter cup measuring cup

A cookie sheet (optional, to keep your pancakes warm in the oven)

-

Microwave your frozen raspberries for 30 seconds on high.  Remove them from the microwave, toss with a fork, and set aside.  (If you own a super strong freezer – unlike ours – microwave them again for another 15 seconds.  You want them to be just barely frozen so that they will thaw out completely by the time you’re finished making all the pancakes.)

If using your cookie sheet to keep your pancakes warm, place your oven rack to the middle position in your oven.  Place the cookie sheet on the middle rack and preheat your oven to 200F.

In your two cup measuring cup, add the soy milk, ground flax seed and apple cider vinegar.  Whisk the ingredients till foamy (about a minute).  Set aside.

In a medium mixing bowl, add the flour, baking powder and salt.  Whisk the ingredients till well combined.

Make a well in the center of the dry ingredients.  Add the milk mixture, water, olive oil, vanilla extract and white chocolate.  Using a spatula, lightly mix the ingredients together, just to get it started, then fold the ingredients together til just combined.  The batter doesn’t need to be smooth (it should be lumpy) and it’s totally ok if there are one or two dry patches.  Just try not to over mix as it will result in a heavy, dense pancake.

Set the batter aside for 10 minutes.

While the batter is resting, preheat your pan on a burner over medium-low heat.

After 10 minutes, remove the pan from the burner and lightly oil your pan (either spray it or very carefully use your paper towel dipped in oil – I use tongs to hold the towel).  Place the pan back on the burner and scoop up a quarter cup of batter.  Place one scoop for each pancake that will comfortably fit in your pan/making sure there’s enough room to flip them.

Cook the pancakes for about four to five minutes, until the edges are set, air bubbles form on the surface, and the pancakes are puffy.  (You can peek underneath the pancake to see that the side facing the pan is browned.)

Flip the pancakes and cook for another three to four minutes or until golden brown and cooked through.

Place the cooked pancakes onto your cookie sheet (if using) in your oven to keep warm till served.

When all the pancakes have cooked, plate them and generously spoon the raspberries on top.  The raspberries should be juicy, with bits that are smashed (as frozen raspberries never really stay intact) and some still in big clumps.

Serve immediately.

*King Cake? Totally delicious. I just prefer it Savior free.

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6 thoughts on “White Chocolate Chip Pancakes with Raspberries

    • To be honest I was craving dark chocolate and raspberry the first time I made them, but had nothing of the sort in my cupboard. I am so glad I went with the white chocolate as it was such an enjoyable surprise!

      I should totally try it with muffins. Thanks for the suggestion! And thanks for reading!

  1. Omg I remember having a few of those babies around as a kid. They are so weirdly tiny. Nostalgic. I never knew they were supposed to be baby Jesus though. The things you learn!

    P.s. Pancakes look yummy!

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