Chocolate Raspberry Too-Rich-for-Breakfast Pancakes
1 cup flour (all-purpose works best)
1/2 cup corn meal (or other grainy-type meal of choice, i.e. flax meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup water
1 cup soy milk (plain or unsweetened)
1/4 cup raspberries (I use frozen, as they fall apart well)
1/3 cup chocolate chips
additional flour, if desired, to thicken
toppings (see below)
Mix dry ingredients together.
Add water and soy milk. Wisk until lumps are gone (I do this by hand -- with a mixer, it gets too frothy).
Add raspberries and chocolate chips. mix gently.
On non-stick frying pan, drip a few drops of oil (olive works nicely) and put on heat until water droplets dance off of the surface. (Do this AFTER the batter is mixed, so it can "gel" a bit, or so the flavors are completely mixed).
Spread a scant 1/2 cup on the griddle at a time, and when the edges are dry and center is bubbly, flip and cook until a pale golden color. These don't get too dark.
Top with topping of choice and serve while warm!
Toppings: the standard: a tiny bit of soy margarine with brown sugar.
Snow-capped: with a scoop of vanilla soy icecream
Fancy-shmancy: with drizzles of vanilla syrup and berries (like blueberries and raspberries, or black berries and strawberries) dusted with powdered sugar.
Be imaginative! Bear in mind the only sweetness in the batter comes from the chocolate, and because of the tartness of the berries, you can make the topping fairly sweet without being TOO much.