I had this for breakfast today that's why I am smiling but feeling very guilty. I think you would too if you had it. Well, it is the last day of the holiday season. We just concluded the Befana (Epiphany) celebration today and tomorrow, we all go back to our regular activities. What better way is there to end a wonderful holiday season holiday than to assemble this tower of calories and goodness first thing in the morning? SMILE.
This picture had been haunting me in my dreams for so many nights until I couldn't stand it anymore. Between the difficulty of finding fresh berries and busy mornings, I couldn't give it a chance in the kitchen. When I found the berries yesterday, I couldn't contain my excitement. Before calling it a night, I cooked the berry sauce and prepared the pancake batter. I tossed and turned in my sleep because I knew I would wake up to a wonderful breakfast.
So finally, this morning, without any coffee to aid me in walking straight to the kitchen and to pry my eyes open and while the whole house was still quiet, I stood up (which is a rarity in my life) and whipped up these pancakes, topped them with triple chocolate ice cream and berry sauce. Sigh. Buon giorno Italia!
It's nice to indulge in the simple pleasures of life sometimes. That always means calories and extra couple of pounds. Just run a couple of kilometers more or take care of my kids for a couple of hours. You will burn them away.
Chocolate Chip Pancakes with Triple Chocolate Ice Cream and Mixed Berry Sauce
Makes 6 pancakes
- 3/4 cup flour
- 3/4 cup milk (I used almond milk.)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup chocolate chips
- 1 teaspoon soft butter + some for buttering the skillet
- 80 g. frutti di bosco (mixed berries) + some for garnishing, frozen or fresh
- 1/4 cup water
- 1-1/2 tablespoons sugar
- 1/2 teaspoon lemon
- 2 scoops triple chocolate ice cream (or any ice cream of your choice)
- fresh mint leaves (optional)
- Mix the flour, milk, salt, 1 teaspoon butter, egg, 1 tablespoon sugar and chocolate chips in a bowl. Mix until smooth. Let it rest for at least half an hour in the fridge.
- For the sauce, put the berries in a small saucepan. Add water, 1-1/2 tablespoon sugar & lemon. Cook on low flame until the sauce starts to thicken. Let it cool.
- Warm up a crepe skillet or a medium saucepan. Rub a bit of butter so that the pancakes won't stick. Ladle some of the pancake mixture on the skillet. When it starts to move easily on the skillet, cook the other side. Repeat until mixture is finished.
- Pile the pancakes one on top of the other. Top with a scoop of ice cream and drizzle with mixed berry sauce. Garnish with fresh berries & mint leaves.