Host a brunch or begin the day with these delicious, indulgent pancakes!
Our recipe comes from one of our Fair Trade suppliers – Divine Chocolate. The company is unique because their farmer’s cooperative in Ghana has an ownership stake in the company. The chocolate bars are made from the best cocoa beans and the farmer’s receive a share of the profits. You can find more delicious recipes at www.divinechocolate.com.
Chocolate Chunk Pancakes With Fresh Raspberry Maple Syrup
Ingredients:
Syrup
- 1 1/2 cups pure Vermont maple syrup
- 6 ounces fresh raspberries (about 1 1/2 cups)
Pancakes
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vanilla, Greek style yogurt
- 2/3 cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (3.5 ounce) bar Divine 70% Dark Chocolate, coarsely chopped
- 2 tablespoons butter, divided
To make the syrup:
In a medium saucepan over medium heat, gently stir syrup and raspberries until both are warmed through and the berries begin to release their color; remove from heat, cover and set aside.
To make the pancakes:
- Begin preheating a large skillet over medium-low heat.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a small bowl, whisk together the yogurt, milk, vanilla and eggs; stir into dry ingredients until just combined. Stir in chocolate.
- Add about 1 tablespoon butter to skillet; when melted, add 1/4 cup batter for each pancake, spreading slightly.
- Cook slowly until some of the bubbles that form on the surface remain open, about 4 minutes.
- Flip and cook until golden on second side and cooked through to center, about 2 minutes longer
- Wipe skillet clean and make additional pancakes with the remaining batter.
- To serve, top with the warm raspberry maple syrup.
