Tuesday, April 26, 2005


I am quite taken with cacao nibs. Sunday morning Dan and I made raspberry nibby buttermilk pancakes. (I mixed, he griddled.) It was an improvisation on the banana buttermilk pancakes from the January issue of Everyday Food, inspired by the raspberry nibby muffins.

We ate them all.

...Raspberry Nibby Buttermilk Pancakes...
Yields 6 pancakes

1/2 C whole wheat flour
1/2 C all-purpose flour
3 T brown sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C buttermilk
1 egg, lightly beaten
1 T butter, melted
2 T flaxseed meal
1 c frozen raspberries
1/4 c cacao nibs
2 t cooking oil

Combine the dry ingredients and sugar in a medium bowl. Stir in the buttermilk, egg, melted butter, and flaxseed meal.

Heat 1 t oil over medium heat and pour batter into pan or griddle, making each pancake about 4 to 5 inches in diameter. Sprinkle raspberries and nibs over each pancake. Flip when one side is done. Resist the temptation to push down on the pancakes with your spatula!

Serve with maple syrup or apricot jam. They're also yummy without anything on top.

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