Valentine’s Day Breakfast: Double Chocolate Chip Pancakes with Strawberry Syrup

I’m back and so happy to finally be posting again! I know it’s been a long time. I’m still having some computer problems, but hopefully they will be resolved soon and I’ll be back to running normally in no time. I’m getting ready for New Orleans, but I wanted to get this post up before I left.

When I think of Valentine’s Day, I think of chocolate, strawberries, and champagne. This dish is perfect for your sweet heart for breakfast or even dessert with a nice glass of bubbly!

Double Chocolate Pancakes with Strawberry Syrup

 Double Chocolate Pancakes

• 1 cup flour
• 3 tbs sugar
• 2 tbs unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• 1/2 tsp vanilla
• 1 egg
• 2 tbs unsalted butter melted
• 1/2 cup milk chocolate chunks or chips

Combine all dry ingredients and whisk to combine. In a separate bowl, combine buttermilk, egg, melted butter, vanilla, and whisk. Add wet ingredients to dry and stir just until ingredients come together. If batter is still too thick, add a little more buttermilk. Fold in chocolate chunks.

Heat a griddle on medium/high and spray with cooking spray. Drop batter using a 1/4 cup and cook approximately 3 minutes on each side.

Strawberry Syrup

• 1 (160z) bag of frozen strawberries thawed or fresh
• 1 tsp lemon juice
• 1/3 cup sugar
• 1 tbs unsalted butter

Add half of strawberries to a blender and pulse until liquified. If needed, add a little water. Strain strawberry puree thru a mesh sieve and add to a saucepan. Add remaining whole strawberries, lemon juice, sugar, and butter. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. let mixture cool slightly before serving.

To assemble pancakes, top with strawberry syrup, whip cream or ice cream and garnish with powdered sugar and chocolate shavings.

*Makes 2 servings about 3 pancakes per person

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