I present to you my go-to pancake recipe, all dolled-up and ready for the most show-stopping brunch activities. Admittedly, I’ve always been a diehard plain pancake girl. Aligning with my childhood preference for vanilla ice cream over chocolate ice cream and abhorrence of anything to do with chocolate (yes, I was hugged as a child, and no, I’m still not sure what was wrong with me). While I’ve since abandoned my past misguided flavor preferences, I still standby my penchant for plain pancakes. Until now, I had not found a pancake that could beat out a stack of perfectly puffy and unadulterated pancakes with maple syrup and butter pooling over the top and down the sides.
Why then, am I giving you this recipe for anything-but-plain pancakes? Because nothing says, “I love you,” more than taking the time, out of arguably the Best Time of day, to go about the ritual of whisking, pouring, and patiently flipping together a decadent breakfast spread for your loved one(s). The first time I made these particular pancakes; they were a concession to my sweetheart’s pleas for chocolate chips, along with some scrounging around in the fridge and freezer to locate the punchy additions of lemon zest and raspberry to balance out all the richness. He’s stuck around, and so did this flavor combination as my stand-in when I’m craving a little something extra.
For this recipe, I’ve abandoned from the original prescription of buttermilk, which I almost never have on hand, and found I have the most success with a mix of Greek yogurt and whole milk instead, which I almost always have on hand. If you haven’t discovered just how simple it is to make pancakes from scratch, then this recipe is for you. May the rest of your days be filled with sleepy Sunday mornings, Real Maple Syrup, and piles and piles of buttery pancakes made with love.
P.S. If you are musing over using anything other than Real Maple Syrup to accompany these pancakes, I’d recommend honey as a much more preferable alternative than the-substitute-syrup-that-shall-not-be-named.
Raspberry Chocolate Chip Pancakes
Total time: 15 minutes prep, 20-30 minutes cook time
Serves: 4 people (more, if you make the pancakes smaller)
Source: Adapted from The Country Innkeepers' Cookbook
½ cup full fat Greek yogurt
In a large mixing bowl, whisk together the yogurt and milk until smooth. Crack the eggs into the bowl and whisk to incorporate with the yogurt and milk. Add the flour, sugar, baking powder, baking soda, and salt. Whisk until nearly all the lumps are gone, and then stir in the melted butter.
Place a large skillet over medium-low heat. If you have an electric griddle, that makes mass-producing these pancakes a dream, but if your kitchen is limited in size like mine, any pan with a good amount of flat surface area will do.
While the pan is warming up, fold the lemon zest and chocolate chips into the batter. If you are using frozen raspberries, break them apart into smaller chunks and gently fold the berries into the batter. For fresh berries, simply tear or slice the berries into smaller pieces and fold into the batter.
Once your cooking surface is warm, rub the pan down with a pad of butter. It should bubble energetically, but not brown up immediately – if it does, your pan is too hot. You can test the temperature with a small dab of butter if you’re unsure about the temperature.
Using a 1/3 cup measure or soup ladle, dollop 2-3 circles onto the pan (or as many as fit with some breathing room). Cook the pancakes on the first side for about 3-4 minutes, or until you start to see bubbles appear across the top pancake and the underside is golden brown. Use a spatula to flip the pancakes and cook another 2-3 minutes, also until golden brown. Remove the pancakes and tuck them under a towel on a serving plate to keep warm. Reapply butter to the pan, and repeat the cooking process for the remaining batter.
To serve, place 2-3 pancakes on a plate, dust with powdered sugar, and drizzle liberally with real maple syrup.