Disclaimer: This was my first time to make chocolate pancakes so this recipe needs a lot of editing.
Why chocolate? Well, our commissary had some of their ingredients for sale, one of them being the Valhrona chocolate we import from Italy to use in some of the stores’ special blend teas and desserts. We’re talking about 3 kilograms of 100% cocoa from Italy–the size of a ream of bond paper– at a very low price! I just had to get one even if the last thing I’d want to do on Earth is bake; even if professional chefs end up spiting me for using the best chocolate in the world to make…..pancakes. Hah!
I melted 3 blocks of Valhrona with 3T sugar and 3t cinnamon powder. Then added it to my pancake mix. As simple as that. What turned out of it was not my usual fluffy pancakes (which I’m proud of), but more of a dense and rich chocolate pancake. While cooking the test batch, I thought they’d turn into brownies. Thanks to the pancake batter, it managed to stay somewhat airy.
I melted some more of the Valhrona to pour on the pancakes as a syrup, and topped the whole dish with black berries.
If you’re going to try this at home, it’s okay to use any chocolate–at least you wouldn’t have to adjust its taste to something more acceptable for the family. I also suggest you use strawberries and bananas instead of the blackberry (unless you’re really into the fruit).
I had fun preparing this Sunday’s breakfast but it didn’t turn into a best-seller for the family, myself included. I suppose I’d just have to look for other ways to use the rest of the Valhrona–without resorting to baking. If you have ideas, share them with me!
Have a good Sunday!
Still awake at 11:27 PM on a Sunday night. I am committing what a lot of working people would consider sacrilege. People like me should be dead asleep not later than 10 PM on Sunday nights.
Tomorrow, I will be doing what has slowly been turning into a major monday routine for me: The Weekly Trading Report. This report basically summarizes everything management needs to know about the dine-in and retail performance of our five stores. My life as of late has been about excel sheets and numbers that say so much about the business we’re in.
I knew from the very start, upon considering taking this job, that I would be taking a 180-degree turn in my career path. I was going to turn my back to two whole years of being a creative so I can read, eat, and breathe numbers. There would be no rewind button to it. My friends thought I might’ve gone mad.
Do I miss being a creative? Yes, I do. The work had a unique and addictive energy to it. But you know what? The shift felt so natural. I am convinced that I am where I’m supposed to be, dealing with the one aspect of life I continue to fall in love with: Food.
I love everything about Sunday. It’s the one day of the week when the whole family is home to relax and catch up with each other’s lives. For me, it makes the occasion extra special when I get to cook for them.
So lately, my parents and I are developing a new routine: Saturday afternoons, they fetch me from the city and together, we pick up some groceries for sunday meals.
This Sunday was even more special, because every meal prepared in our kitchen–and I mean every meal–turned out really good!
To further Illustrate my point, let me share with you some of them!
Vanilla Strawberry Pancakes for Breakfast.
Pineapple and lettuce salad, Herb Fries with gravy, Gambas, and Baked Salmon in garlic and lemon for lunch!
Being with the family and enjoying these meals were worth all the hours put in the kitchen, most especially with the help of my sister Julie (it’s been a while since we last cooked together). :D
Hope you are having a special Sunday, too!