Are you a fan of breakfast in bed? I can’t say that I’ve ever actually had it, (well besides room service I suppose,) but never in my own bed. Am I the only one who finds the whole concept kinda weird? I love the thoughtfulness of the gesture, but the last place I want breakfast is on my white bedding. I also am not one to want to eat until I have 15 minutes to enjoy my coffee, so I prefer a romantic meal say 25 minutes after waking….at the table.
No matter where you like you enjoy your special breakfasts, this here recipe is just oozing with cheesy Valentine’s Day goodness. We have chocolate, we have pink, and we have hearts- what more could you want from a festive V-day morning treat? Healthy?? Well these are made with whole wheat flour and dark chocolate is pretty good for you right? I actually think as far as sweet breakfasts go- this recipe is on the healthier side. The raspberry syrup is simply made of fresh raspberries and pure maple syrup, giving it a perfect tart-sweet combo and adding some brightness to the dish.
Of course the heart shape of these is totally optional, but to achieve it I spooned the batter into a piping bag with a large round tip (large enough for all the chocolate chunks,) And just made an outline and filled it in. It was super easy and pretty darn cute if I do say so myself! I made Hugo a little mini heart pancake and he gobbled it right up. I’m a lucky lady to have two Valentines this year! :)
This post is sponsored by Clabber Girl Baking Powder but my thoughts/opinions are always 100% my own!
- 1 cup all-purpose flour (or ½ cup whole wheat pastry flour and ½ white)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 Tablespoon canola oil
- 1 large egg, lightly beaten
- ½ cup finely chopped dark chocolate
- 4 oz. of fresh (or frozen) raspberries
- ½ cup maple syrup (plus more if you like!)
- Preheat a griddle or skillet over medium-low heat.
- Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.
- Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.
- Mash the raspberries with a fork and stir in the syrup. Warm to your liking.
- Top pancakes with butter and syrup. Enjoy!
Rachel @ Bakerita says
February 13, 2015 at 11:53 amThis recipe is too perfect for breakfast tomorrow! The pancakes look amazing, I love the dark chocolate and raspberry combination, and they’re so cute in heart shapes. Pinned!
Elisa @ Insalata di Sillabe says
February 16, 2015 at 6:00 amDark chocolate and raspberry is one of my favorite flavor combos but, somehow, I’ve never tried it in pancakes…I think I have to remedy as soon as possible! And I can totally understand your point of view when it comes to breakfast in bed: I love the concept but I’m sure I’d find it kind of difficult to eat in bed and I’ll be absolutely terrified I could spill my tea all over the bed ;)
Joanne says
February 18, 2015 at 12:07 amWe have a no food in our bedroom rule, so yeah. No breakfast in bed for me! And I’m pretty okay with that. Raspberry chocolate pancake breakfast at the table, though…that I’m into!
Rita says
January 1, 2016 at 12:13 pmGreat recipe-i didn’t have chocolate or raspberries-so I use blueberries & a touch fresh lemon juice & vanilla extract to your basic recipe-turned out great!