This year Easter is also a homecoming for me. I've been on the road almost every week this past month. While my in-laws were nice enough to cover the preparation of Easter Dinner, I wanted to make a special breakfast for my husband who has been subsisting on his parents food and fried egg sandwiches. That probably felt a little foreign to him since I've gotten more advanced at cooking and baking.
I'm sure no one who reads this blog is surprised that I chose breakfast as my first meal. It's a meal that I excel at and have had a lot of practice at since my days working at a Bed and Breakfast Inn.
The reason for this idea came simply from my husband's many requests for chocolate chip pancakes. I'm not a fan of it - I always love adding fruit in pancakes. As I tried to plan out this meal, I realized that there is not rule that prevents you from adding both. So I decided to use the frozen raspberries and semi-sweet chocolate chips I had in my pantry.
This was a great start to getting back to the things I love: family, cooking and this blog.
Base Pancake Recipe
2 cups self rising flour
2 cups buttermilk
1/2 cup sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 16 oz bag of frozen raspberries
Combine the flour and sugar. Then add the eggs, buttermilk and vanilla. Whisk together until smooth. Take a medium frying pan and add 1 tbsp of oil. When the pan is heated and at the proper temperature add a cup of pancake batter. Sprinkle chocolate chips and raspberries on the top of the batter and push down so the batter puffs up and covers them. Flip and cook on the other side. Once the pancakes are all made take the rest of the raspberries and add 1/4 cup sugar. Place in a small frying pan on medium high heat and cook until slighlty reduced and syrupy. Pour on top of the pancakes and serve.