Get ready to transform your ordinary breakfast into an extraordinary culinary adventure! These Raspberry Almond Pancakes topped with decadent chocolate tapenade are not just a meal—they're a sensational morning experience that will make your taste buds dance with delight. Imagine fluffy, golden pancakes bursting with fresh raspberries, sprinkled with crunchy almonds, and lavishly drizzled with rich chocolate tapenade. This isn't just another pancake recipe; it's a gourmet journey that will elevate your breakfast from mundane to magnificent in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup raspberries
- 1/4 cup sliced almonds
- 1/2 cup chocolate tapenade
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 1 egg, 1 cup of raspberries, 1/4 cup of sliced almonds, and 1/2 cup of chocolate tapenade.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, crack the egg and beat it lightly. Then add the milk to the beaten egg and mix until combined.
- Pour the wet ingredients (egg and milk mixture) into the dry ingredients (flour mixture). Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the raspberries and sliced almonds into the pancake batter, ensuring they are evenly distributed without breaking up the raspberries too much.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of butter or oil if desired.
- Once the skillet is hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate while you repeat the process with the remaining batter.
- To serve, stack the pancakes on individual plates and generously top each stack with chocolate tapenade. You can also sprinkle extra sliced almonds and a few fresh raspberries on top for garnish.
- Enjoy your delicious Raspberry Almond Pancakes topped with chocolate tapenade!
Tips
- Don't overmix your batter! Lumpy batter creates more tender pancakes. Mix just until ingredients are combined.
- Use a non-stick skillet or well-seasoned griddle for even cooking and easy flipping.
- Let your batter rest for 2-3 minutes before cooking to help the flour absorb liquid and create fluffier pancakes.
- Check your pan temperature: A medium heat ensures golden-brown pancakes without burning.
- For extra flavor, toast your sliced almonds briefly before adding them to the batter to enhance their nutty profile.
- If you want picture-perfect pancakes, use a 1/4 cup measuring cup for consistent sizing.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
