Chocolate Chip Pancakes

 Chocolate Chip Pancakes 

  

Let’s be real. Sometimes you need that extra comfort for breakfast. Just a little something that says today is going to be a good day.  I call it my happy breakfast.  It’s sweet and indulgent and so comforting.  As a matter of fact, I can’t find anything unhappy about this breakfast.  The house smells like a French pastry shop with chocolate fumes so rich they make you just want to stop what you’re doing and sniff the air!  It’s the kind of breakfast that you close your eyes with each bite and just allow the flavors to lift your spirits.  It’s the kind of breakfast that makes you drop your fork and get up and do a happy dance.  So my point is this…. indulging in chocolate chip pancakes for breakfast is a good thing.  You will love this recipe for my light and fluffy pancakes filled with chocolate chips.

 

Chocolate Chip Pancakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons granulated sugar

2 cups buttermilk  at room temp* (see below for making your own)

2 large eggs lightly beaten

1 teaspoons vanilla extract

1/4 cup chocolate chips plus more for topping if you want

Whisk together all the dry ingredients in a large bowl.

 

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay. Fold in the chocolate chips. 

  

This step is important:  Let the pancake batter rest for 10 minutes.  While you wait, go ahead and heat your large skillet or preferably a griddle over medium high heat.  You want the butter to be sizzling when you add your batter.  That will give you crispy edges.

Add the butter and when you see it begin to sizzle, pour your batter onto the hot griddle or skillet. Pour out 1/3 – ½ cup of batter, depending on what size you want for each pancake.

 

  

  

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and hot maple syrup. Drop some chocolate chips on top to melt if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

 

NOTES

• To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200 degree oven.

• I like to use a griddle when making pancakes. It’s much more efficient and an easier way to feed more people!  

• Don’t over mix the pancake batter.  Once mixed, give your batter a little time to rest. 

• Serve your syrup warm, if not hot. It helps the butter melt and doesn’t cool off the pancakes.

*The simplest way to make your own buttermilk is to pour 1 Tablespoon of vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk.

 

Chocolate Ganache Brownie Wedges

Chocolate Ganache Brownie Wedges

Calling all chocolate lovers!  These will be your favorite brownies.... loaded with chocolate, chocolate and more chocolate. Not for the faint of heart!   these brownies will adore these Chocolate Ganache Brownies. There’s so much chocolate going on here!

FOR THE BROWNIES:

1 cup bittersweet chocolate, roughly chopped

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup semisweet chocolate chips

Preheat oven to 350°F. Lightly grease the bottom and sides of a 9-inch round cake or pie pan then line it with parchment paper so that the paper overhangs by a few inches.

Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.

Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth. Add the flour and salt, and mix just until combined. Stir in the chocolate chips.

Transfer the batter to the prepared pan and spread evenly. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in pan on wire rack.

Using the overhanging parchment paper, lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.

FOR THE GANACHE:

4 ounces bittersweet chocolate, roughly chopped

4 tablespoons heavy cream

2 tablespoons unsalted butter, cut into small cubes

chopped walnuts, optional

Place the chocolate in a heatproof bowl. Set aside. Place the cream and butter in a heavy saucepan. Bring to a boil over medium-high heat. Remove the cream from the heat and pour over the chocolate. Let sit for 5 minutes. Then stir until smooth.

Dip the top of each brownie into the ganache. If desired, sprinkle walnuts on top of each brownie. Set on a wire rack to allow the ganache to set.

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Chocolate Raspberry Filled Sweetheart Cake

 Chocolate Raspberry Filled Sweetheart Cake

Chocolate Raspberry Filled Sweetheart Cake

3 ounces semisweet chocolate...
1 1/2 cups hot brewed coffee (you do not taste the coffee, it just enhances the chocolate)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, room temperature
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon pure vanilla

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between the two pans and bake in middle of oven at 350 degrees for about 50-60 minutes or until toothpick inserted in center comes out clean. Cool cakes on wire rack and then invert on rack and remove parchment paper. Continue to cool for about an hour.

Raspberry Filling

2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
zest of 1 small lemon
2 tablespoons cornstarch

Puree the raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Stir in lemon zest at the end. Let it cool complete before spreading it thinly over assembled cake.

 

Cream Cheese Frosting

 

½ cup (1 stick) unsalted butter, softened

8 oz cream cheese softened (brick-style, not spreadable)

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups powdered sugar

 

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

 

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

 

Use to frost completely cooled cake.

 

step 1

Using Round Decorating Tip 12 with medium consistency icing, pipe a bead using slightly less than a 90° angle, apply heavy pressure, move tip slightly angled, gradually decreasing pressure to form a point.

step 2

Pipe a second shell, gradually decreasing pressure and blending into tail of first shell, forming a "v" shape.

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