Breakfast Tuesday: Curing a Chocolate Craving
February 15, 2011
My hetero-life-mate, or more commonly known as a best friend, and I went out for a lovely dinner last night to celebrate Valentine’s Day. The drinks were stellar (whiskey and lavender honey over ice!), the food was incredible, and the atmosphere was warm and cozy, with vibrant fabrics, red brick, and wire chairs. The evening took an interesting turn, however, when we asked about the dessert specials and not one of them contained chocolate! Not a one! It’s Valentine’s Day, for goodness sake! We want some gosh darn chocolate!
I knew at that moment that my Post-Valentine’s Day Breakfast Tuesday would not only have to revolve around chocolate but also be enough like dessert to make up for my lack of dessert the night before.
Chocolate pancakes and blueberry sauce with a sprinkling of unsweetened coconut? Mission accomplished. This breakfast was so sweet and tasty that after eating it I ran around my apartment for 10 minutes, and then passed out on the couch in a sugar coma. Definitely cured my craving for an extravagant chocolate dessert.
(Recipe found on the Gourmet Magazine website)
Yields 10 to 12 medium-sized pancakes
½ cup unsweetened cocoa powder
1 ¼ cup all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
pinch of salt
1 egg yolk
¾ cup butter milk, or ¾ cup milk with one teaspoon vinegar left sitting for 5 minutes before use
½ cup vegetable or canola oil
1 teaspoon vanilla extract
Unsalted butter to grease pan
1. If using a cast-iron skillet, preheat on medium-low heat.
2. In a large mixing bowl, whisk together cocoa powder, flour, sugar, leavening agent, and salt. Set aside.
3. In a medium-size mixing bowl, combine all other ingredients. Whisk liquid ingredients together until combined.
4. Add wet ingredient mixture to dry ingredients, stirring until smooth (a few lumps are okay).
5. Let batter rest for 10 minutes before using.
6. Grease skillet with unsalted butter and scoop pancake batter into skillet with a scant ½ measuring cup or serving spoon. Heat over medium or medium-low heat until bubbles form on the surface, about 5 minutes. Flip pancake, heat for another 3 minutes, and turn onto a serving plate.
Writing out times for pancakes is always a little iffy, because it depends on how your oven heats the skillet. My gas range tends to overheat everything, so my pancakes sometimes take a little longer over low heat, to avoid burning.
(Recipe is a mash-up of many different recipes, because they are all about the same)
Yields 1 ¼ cups sauce
2 cups frozen or fresh blueberries
1 cup granulated sugar
½ cup water
1 teaspoon lemon juice
(Optional: 2 teaspoons grated lemon or orange zest)
1. Combine blueberries, sugar, water, and lemon juice in a medium heavy-bottom saucepan.
2. Bring mixture to a boil over medium-high heat, stirring occasionally.
3. Once mixture boils, lower heat to medium and simmer sauce for 10 to 15 minutes, stirring occasionally, until it reaches desired consistency. If you want, you can mash some of the berries while stirring.
4. If using zest, stir in zest once sauce is off the heat. Serve warm
Store refrigerated in an air-tight container for up to 7 days.