Most Sundays I make pancakes for brunch. This started for me long before Grandma moved in, but has also become a ritual for us. I always know that Grandma will eat her pancakes because she can load them up with as much syrup as she wants. In addition to being something that I know she’ll enjoy, a single batch will save pretty well in the refrigerator so we can have pancakes throughout the week. I enjoy any little bit of time savings I can get!
People often want me to post recipes of my pancakes, so here you go:
Raspberry Hot Cocoa Pancakes
- Pancake mix to make (10) 6″ pancakes (Yes, I use a mix. It’s a timesaver, really. I especially like Snoqualmie Falls Lodge Pancake and Waffle Mix, but your favorite mix, or homemade recipe will work as a base)
- 1 cup of fresh or thawed previously frozen raspberries (frozen actually works better than fresh in this instance because the berries break down and mix better)
- 1/2 cup of hot cocoa mix
- 1/4 bar of chocolate, shaved
Mix ingredients until raspberries are mixed in. The batter will be a reddish color. Pour 1/4 cup of batter onto griddle set to low. I made the smiley face on the photo above by dropping small amounts of batter on the griddle in the shape of a smile using a baster and letting those cook for 1 minute, then filling the voids with batter and cooking until done.
***Disclaimer: These pancakes are NOT guaranteed to make you slimmer or more healthy, but they MIGHT make you more popular.