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07 January 2013

Chocolate Chip Pancakes with Triple Chocolate Ice Cream and Mixed Berry Sauce

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.  

Buon appetito! 


Chocolate Chip Pancakes with Triple Chocolate Ice Cream and Mixed Berry Sauce

Serves 2
Makes 6 pancakes
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup chocolate chips
  • 1 teaspoon soft butter + some for buttering the skillet
  • 2 scoops triple chocolate ice cream (or any ice cream of your choice)
  • fresh mint leaves (optional)
  1. Mix the flour, baking powder, 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 refrigerator.
  2. Prepare the mixed berry sauce (see recipe below.)
  3. Warm up a crepe skillet or a medium saucepan.  Rub a knob 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.
  4. Pile the pancakes one on top of the other.  Top with a scoop of ice cream and pour the mixed berry sauce on top.  Garnish with the fresh berries & mint leaves.

Mixed Berry Sauce

  • 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 juice
  1. Over low - medium heat, in a small saucepan, mix the berries, water,  sugar & lemon juice.  
  2. Cook on low flame until the sauce starts to thicken.  Let it cool.