I know, I know. It’s been a little while. But I promise, I haven’t been lazing about. We finally moved into our new apartment and have been reunited with our many exciting possessions that have been locked up for 3 months. It hasn’t been all fun and games though. There have been many (sometimes heated) discussions around how to fit our glorious 3-bedroom San Francisco apartment into a small 1-bedroom NY apartment. This afternoon I had to explain to Boyfriend that, as beautiful as his two bicycles may be, they’re not beautiful enough to bless our entryway, much to his consternation.
But, let’s face facts, the beauty of a new move is the excuse to go to IKEA and buy everything and anything you can (and even some things you can’t) justify. When I go to IKEA, I like to do a slow and thorough examination of everything. I leave no stone unturned. Who knows what hidden gems you miss when you walk with purpose. And don’t even get me started on the profanity of taking the inter-department shortcuts.
The only problem is that Boyfriend doesn’t share my delight in wasting hours upon hours strolling in and out of fake living rooms and kitchens. He tends to get a bit nervous and agitated, like if he doesn’t make his escape, he might grow old and die in IKEA. One time the only way I could persuade him to make a trip to get a truly crucial piece of furniture was to promise I could do it in 20 minutes or less. Believe it or not, I did it in 18. But I did not enjoy it one bit.
To christen our new kitchen, I decided to whip up some healthy chocolate rose pancakes. Before I get into the details, I should warn you I am a total pancake snob. Buttermilk pancakes are a complete bore in my book. I like pancakes with a little something special, which often means breakfast can take a nice, long while. But, these pancakes have long been my ubereasy and ubertasty go-to recipe on lazy weekend mornings. And to top it off, they’re pretty healthy as far as pancakes go (no butter! no eggs! no shame!). And because I can’t help myself, I had to fancy these up a notch with a hint of rosewater. If you don’t have rosewater, you could substitute vanilla extract, but I find the rose adds a really nice complement to the chocolate. And if you happen to have some condensed milk, I find it’s the absolute perfect topping to drizzle over a nice heaping stack. Enjoy!
Chocolate Rose Pancakes
Serves 2 not-starving people
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons canola (or vegetable) oil
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons buttermilk
- 1 tablespoon rosewater
- In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. In another bowl, mix the oil, vanilla, buttermilk and rosewater. Pour the wet mixture into the dry ingredients and mix until just combined.
- Spray a nonstick pan with cooking spray and set it over medium-low heat. When the pan is hot, ladle about 1 ½ tablespoons of batter into the pan for each pancake.
- Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you’ve used all the batter.
- Sprinkle with powdered sugar, serve with condensed milk and berries. Enjoy!