It’s raspberry season!
Just about every morning for the last week or so, I have been picking a handful or two of fresh, ripe, ruby red raspberries to eat with my cereal. On our holiday Monday morning for breakfast, I decided to do something special with them and make Summer Holiday Raspberry Chocolate Pancakes.
To make the pancakes, mix up your usual batch of pancake batter, then simply throw in a handful of fresh raspberries and semi-sweet chocolate chips, to taste. Fry pancakes in a frying pan or on a griddle as usual. Serve with real Canadian maple syrup and a dollop of butter for real holiday decadence.
I’m not sure who enjoyed these pancake treats more, Nate or Graham!