Raspberry Chocolate Chip Pancakes


Hello and Happy May Day! It’s been a while since I last blogged here, so let’s have a small update.

  • As you know, I’m a community leader for Pressgram, so it was very exciting when it became a featured app in the App Store! Being featured is one of those big mysteries, so it was truly an honour for myself and everyone on the team.
  • With the rest of the Pressgram team (and some new testers!) I’m currently alpha testing John Saddington’s (the creator of Pressgram) newest app called Desk Publishing Machine that will be for the Mac desktop. You might’ve seen my posts on my other blogs written and published with it. You can keep up to date with the app’s progress, and learn more about it, on its blog. And if you’re interested in alpha testing, click here.
  • I’m also almost done writing a first draft for a story that I started last month (you might’ve seen my tweet about it), then it’s editing time. I’m keeping details close to my chest for the time being, but I can say that it’s a sort of a short story and I’m hoping to have it illustrated. I’ll be sharing more details in due time on my writing blog, Writer’s Bone, when I’m ready so keep an eye out!

So, those are three things. I’ve also been reading a lot, as usual – currently historical fiction (Hundred Years Wars/Wars of the Roses period) and the real period of history that is the subject of my historical fiction reads as well as Tom Standage’s books about the Turk, a chess-playing automaton, (reviewed here) and the history of the telegraph.

Now, on to the recipe! Since the first day of making these pancakes (about three days ago), we’ve been having them everyday and not just for breakfast but dessert as well. We’ve had them with butter, raspberry jam, although they’re good even plain without condiments.


The batter used is almost the same as the one for the basic gluten-free pancakes, except that I ran out of mochiko flour (sweet rice flour) and instead used what flours I already had and it worked marvellously. In fact, I’d say that the batter for these pancakes are a little bit lighter. They also can be flatter, not having as much rise depending on the power of the baking powder you use. (I ran out of baking powder and the one I’m currently using has monosodium phosphate, which made the pancakes – pictured – a little more fluffy and made them rise a bit more, as well as making bubbles appear in the pancake batter immediately. The baking powder I previously used cream of tartar, I think. You can read more about baking powder here in this helpful post from Jeanne at The Art of Gluten-Free Baking.)

One more thing: the batter becomes a blue-grey colour after a while, after you’ve added the raspberries and chocolate chips, and that’s okay! The pancakes will still look and taste fantastic, as I – and everyone else who’s had these pancakes – can attest.

My favourite part about eating these pancakes? Finding the raspberries inside; the chocolate is a nice compliment to the raspberries’ sweetness. It’s dessert!

That's what I'm talking about!
That’s what I’m talking about!

Raspberry Chocolate Chip Pancakes

Depending on size, makes about 18 to 24 pancakes

1 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca starch
3 tsp baking powder
6 eggs
1 cup coconut milk
1/8 cup honey
About 1/2 to 3/4 cup frozen raspberries
Handful of semisweet chocolate chips (about 1/6 cup, if you’re measuring)

Mix the flours and baking powder together in a large bowl or other vessel and create a well in the centre.

Beat the eggs and stir in the coconut milk. Pour the wet ingredients into the dry and whisk together until fully mixed. Add honey. Gently stir in the raspberries, then chocolate chips – as you stir, the batter will get pretty pink streaks!

Heat the pan over medium heat. Once the pan’s hot, add a small amount of butter or coconut oil. Scoop small amounts of the batter (generally, 1/6 to 1/3 cup) and pour into the pan per pancake, making sure each pancake gets some raspberries and chocolate chips (generally, one or two to three raspberries per). When bubbles start appearing on the surface and the edges are firm, flip the pancakes and cook until the other side is nicely browned. Repeat until all the batter is used. Note that you may have to stir the batter occasionally, as the chocolate chips sink to the bottom.

Serve and enjoy!

Curried Cabbage Soup


This soup has long been a family favourite, found on that old recipe site RecipeZaar. Does anyone remember RecipeZaar? Until my Mum suggested to me to blog this recipe, we thought that website was gone and lost forever; thankful that we had printed it so many years ago and had found it again. Well, as it turns out, I learned that RecipeZaar is now Food.com and I decided to search for the recipe (for research purposes) and there it was, exactly the same one we had printed.

Like many family favourites, however, we’ve tweaked the soup and adjusted it to our own tastes to make it our own. The print-out has crossed out ingredients, handwritten notes for what to use instead. For example, the original recipe was vegetarian, using tofu, but we use pork instead nowadays.

Since finding our printed copy again, we’ve been enjoying this soup during the cold winter months. It’s a lovely, filling soup – sometimes more like stew – with lots of cabbage and flavour and spice from the curry powder (store-bought can be used, although I’ve also been making our own with a slightly modified version of this recipe from Pecanbread.com).

Continue reading “Curried Cabbage Soup”

Garlicky Bacon Biscuits with Green Onions


Shortly after I posted a recipe for cheddar and green onion biscuits, I made them again at the behest of my brother but with bacon instead and, this time, no cheese. The result was flavourful, with a nice smokiness from the bacon and bite from the green onions. Garlic compliments the bacon and, I dare say, enhances it a little.

While I posted before an improved recipe for baking powder biscuits, I was playing around with the flours and proportions again and I think I’ve found a blend that I like. The result is a fluffier and softer dough (you can feel the difference when you’re working the butter into the dry ingredients) and biscuits with a slightly lighter crumb.

Continue reading “Garlicky Bacon Biscuits with Green Onions”