Chocolate & Raspberry Pancakes

Pancakes for breakfast = naughty.  Pancakes with chocolate, raspberries, syrup & clotted cream for breakfast = send me to hell!

This pancake recipe, from A Tale of 12 Kitchens by Jake Tilson is real easy & will yield a perfect stack of pancakes every time.  Just make sure you whip those egg whites good 'n proper.

Makes about 4 pancakes

2 Eggs 

1 cup of milk

1 cup flour

pinch of salt

Butter, melted

1 tsp Bicarbonate of soda

1 small pack of raspberries

50g dark chocolate chunks

To Serve

Syrup (golden or maple)

Clotted cream

Separate the two eggs.  

Whisk the whites in a bowl until stiff peaks are formed.

In another bowl mix the flour, salt, bicarbonate of soda, egg yolks, milk & a tablespoon of melted butter, until the mixture has come together.

Fold the egg whites into the flour/milk batter.

Heat up a frying pan (medium/low) & add a teaspoon of melted butter.

Add a ladleful of the pancake bater to the pan.

Place some of the raspberries & chocolate chunks on top of the batter.

Flip the pancakes over after a minute, and continue to cook on the other side until golden brown.

Serve you pancakes stacked up drizzled with syrup & a dollop of clotted cream.

Mmmm. Mmmm.