May 2, 2012

Mother's Day Treat

Want to do something decadent for the special woman in your life this Mother’s Day? Treat her to breakfast in bed! Taste 1 personal chef service owner Samuel Branch, who has cooked for clients like Will Smith, recommends this delicious way to start the day off right. Don’t worry, there’s more than enough for you, too…

Chocolate Pancakes

(Serving size: 8-10 pancakes)

1 cup of milk
2 eggs
2 Tbsp of melted butter
1 ½ cups of flour
1/3 cup of brown sugar
2 tsp of baking Powder
3 Tbsp of unsweetened cocoa powder ½ teaspoon of salt
1 tsp of vanilla extract
¼ cup of semi-sweet chocolate chips
3 Tbsp powdered sugar for garnish

Cooking Directions
In a medium bowl, combine eggs, milk and melted butter and whisk until blended. In another bowl, combine flour, brown sugar, baking powder, cocoa powder and salt. Mix well.

Add liquid mix to dry ingredients and stir until just combined. Next, fold in chocolate chips until small lumps appear.

Heat griddle over medium heat until hot, then coat with non-stick spray. Pour desired amount of batter and cook for 1-2 minutes or until bubbles form on top. Flip Pancakes and cook on other side for an additional minute. Pancakes should be golden brown when fully cooked.

Dust pancakes with powdered sugar and serve immediately.

Not rich enough for you? Add Chantilly cream (whip cream) and a Raspberry Bellini for an instant upgrade.

Chantilly Cream

1 cup of heavy cream
1 Tbsp of granulated sugar
1 tsp of vanilla extract

In a large cold mixing bowl, beat heavy cream, sugar and vanilla with an electric mixer on high speed until medium peaks form. Spoon onto pancakes.

Raspberry Bellini

14 fresh raspberries
1 tablespoon of sugar
1 bottle of Prosecco

Mash up six raspberries and sugar in a small bowl until slightly pureed.
Pour puree mix into champagne flutes and fill with Prosecco. Top with fresh raspberries.
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