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Chocolate Espresso Pancakes with Raspberry Coulis

by BnB Finder | July 9th, 2013 | Best BnB Bites, Recipes
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ChocolateEspressoPancakesIt’s raspberry season — at least, where I live it is. We’re lucky enough to have raspberries growing in our backyard, and we’ve been able to pick big bowls of them every one of the past few days. Raspberries are delicious just as they come, of course, but they also go great with lots of other tastes, especially chocolate. This recipe from the Strawberry Creek Inn (hmm, strawberries are pretty good too) combines not only raspberries and chocolate, but coffee — all in a batch of extra special pancakes. The Inn, in Idyllwild, California, offers “peaceful luxuries and simple pleasures” in a country setting.

 

Chocolate Espresso Pancakes with Raspberry Coulis

Yields 12


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For the Chocolate Espresso Pancakes
  1. 2 cups all-purpose flour
  2. 3 tablespoons granulated sugar
  3. 1 teaspoon salt
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 cup cocoa powder
  7. 1 teaspoon freshly grated orange zest
  8. 1/2 cup semi-sweet chocolate chips
  9. 4 tablespoons unsalted butter, melted
  10. 2 large eggs, separated (separating is optional, but will give a lighter texture and keep the pancakes from being too rich — although true chocoholics won’t mind the richness)
  11. 1 & 1/2 cups buttermilk
  12. 1/2 cup brewed espresso or strong coffee
  13. 1 tablespoon coffee liqueur, optional
  14. 1 teaspoon pure vanilla extract
For the Raspberry Coulis
  1. 2 & 1/2 cups raspberries, fresh or frozen
  2. 1/4 cup granulated sugar
  3. 1 teaspoon fresh squeezed lemon juice
Garnishing, Optional
  1. freshly whipped cream
  2. vanilla ice cream
  3. a few sprigs of mint
  4. fresh raspberries
Instructions
  1. In a large mixing bowl, sift together first six pancake ingredients; stir in orange zest and chocolate chips.
  2. In a separate bowl combine butter, eggs (just yolks, if separating), buttermilk, espresso, vanilla and liqueur; whisk well.
  3. Pour wet ingredients into dry ingredients and whisk until just combined.
  4. Do not over-mix.
  5. If you’ve separated the eggs — in a clean bowl, whip egg whites until fluffy. Gently fold egg whites into batter, taking care not to deflate the whites (do not fully incorporate whites into batter, some streaking is okay). Heat a well-seasoned, cast-iron skillet or griddle to medium.
  6. Meanwhile, combine raspberries, sugar and lemon juice in a blender; blend until smooth. Pour coulis through a fine, wire mesh strainer, pushing mixture against the bottom and sides with a rubber spatula until all of the liquid runs through and nothing but seeds remain (discard raspberry seeds). Brush a thin layer of butter on hot skillet or griddle.
  7. Using a 1/3-cup scoop (a measuring cup or ice-cream scoop work well here), portion out each pancake and pour onto griddle.
  8. When pancake edges begin to set, gently flip each pancake and cook for another minute or so, until edges are set all the way around; take care not to overcook the pancakes (you may want to test 1 or 2 before cooking too many at once).
  9. When cooked, serve pancakes with freshly whipped cream or vanilla ice cream if desired, topping all with raspberry coulis.
  10. If desired, garnish with a sprig of mint and additional fresh raspberries.
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