Imagine waking up to a whimsical pancake stack that not only tantalizes your taste buds but also paints a visual masterpiece on your breakfast plate. This recipe is inspired by the vibrant colors of nature and the rich, deep flavors of chocolate and matcha. The combination of earthy matcha and luscious dark chocolate creates a delightful contrast, while the raspberry coulis adds a burst of freshness that dances on the palate. Get ready to embark on a culinary adventure that will transform your mornings into extraordinary experiences!
Ingredients
For the Pancakes:
– 1 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1 tablespoon matcha powder
– 2 tablespoons sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup milk (or almond milk for a dairy-free option)
– 1 large egg
– 2 tablespoons melted butter (or coconut oil for a dairy-free option)
– 1 teaspoon vanilla extract
For the Raspberry Coulis:
– 1 cup fresh or frozen raspberries
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– 1 tablespoon water
For Garnishing:
– Fresh raspberries
– Whipped cream (optional)
– Mint leaves (optional)
– Grated dark chocolate
Instructions
To make the Raspberry Coulis:
Combine the raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove the seeds. Set aside to cool.
For the Pancakes:
In a large mixing bowl, whisk together the flour, cocoa powder, matcha powder, sugar, baking powder, and salt until well combined. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
To assemble the stack:
Layer the pancakes on a plate, drizzling some raspberry coulis between each layer. Top the stack with a dollop of whipped cream if desired, a sprinkle of grated dark chocolate, and garnish with fresh raspberries and mint leaves for an added touch of freshness.
Serve immediately and enjoy this artistic creation that not only delights the eye but also the taste buds. The enchanting blend of chocolate and matcha, paired with the tartness of raspberry, will make your breakfast a celebration of flavors!