I made a mini-resolution to myself. Start getting real on my blog.
Which is weird because no one told me to stop being real, but I have been slowly morphing into “safe” mode. Just get by. Don’t ruffle feathers. Not consciously mind you, I think it was a subconscious act of preservation. Blogging ain’t for the weak ya’all.
So I normally wouldn’t post this recipe. It’s just too… indulgent. Too weird. I mean… chocolate buttery sugary GLAZE poured over chocolate pancakes?
But my all time favorite way to eat pancakes is with butter. Lots and lots of butter. Syrup I can give or take… but butter is a must.
So, I melted some butter. Added some chocolate chips. Then some sugar.
And it was sweet and fabulous. But I needed a hint of bitter in there, to heighten the sweetness of the glaze even more, so I added raspberries.
I have not specified the fruit in this recipe at all, but I highly recommend adding something with a bit of acidity in it, or at the very least a fruit with a little tang. Oranges would be ah-mazing, lemon, some apples, some blueberries or blackberries. You can really (and you really should) test to your hearts content.
I prefer my chocolate chip pancakes to have less chocolate chips. Sounds weird, but I love pancakes so much, I like to be able to taste them! When you have too many chocolate chips the only thing you can taste is chocolate. (I know, I know, it’s like I have lost my mind.)
The glaze for these pancakes is really, really focused on the butter flavor. There is that hint of chocolate and sweet, but (as I mentioned above) really wanted to make sure the buttery deliciousness I crave was dominant. If you wanted to use syrup instead that would work great too!