Kathie's StoryDad used to love these pancakes back in the 1980's. The chocolate pancake is not too sweet by itself but with the syrup and whipped topping this dish becomes almost a dessert. Sometimes Mom would make the syrup with just blueberries or just raspberries but it is best with both.
This is certainly not an everyday recipe, but its wonderful for holidays. I don't know where Mom got the recipe but I am glad I kept it.
The last time I made the syrup I got the photo pictured here but I did not make the chocolate pancakes. You can serve the syrup with plain pancakes or waffles or on ice cream.
BLUEBERRY RASPBERRY SYRUP:
1 1/2 c
Find more recipes at goboldwithbutter.com
all purpose flour
cocoa, unsweetened powder
chocolate chips, optional
Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.
In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well.
Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them.
For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
3To serve pour warm syrup over pancakes and top with whipped cream or topping.