This is The Lucky Wife’s new favorite breakfast. She says she would eat it every day if she could. Look for a blog soon, written by her, on carob. {UPDATE: Check out Carob: Chocolate’s Fraternal Twin and a Healthier Alternative for more about Carob.}
Personally, I don’t care for the carob (or chocolate)/raspberry combo.
(Note: Our surprise recipe this week will be the final side dish for our February focus for Saturday recipes. We decided to serve this one today instead of the February side dish, so stay tuned for that one sometime this week…)
- 1 batch boxed pancake batter (we used Gluten Free Bisquick)
- 2 tablespoons Carob chips (can substitute semi-sweet chocolate chips)
- 1/2 cup frozen raspberries
- Prepare pancake batter as directed on box. Fold in carob chips and frozen raspberries. (Note: We have found that putting the raspberries in the batter frozen helps them to hold their shape and texture. Thawing the raspberries prior to adding them to the batter causes them to fall apart.)
- Heat medium sized non stick skillet over medium low heat. Once heated, pour approximately 1/2 cup pancake batter in skillet. Cook until golden brown on first side (bubbles will appear over surface of batter) and flip. Pancake is finished when both sides are golden brown and pancake is fluffy. Makes 4 large or 6 small pancakes. Recipe can be doubled.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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