In the Breakfast Bible, there is a section dedicated to pancakes, waffles, and crêpes. McMillan gives three basic recipes for each (usually plain, whole wheat, and gluten-free) and then provides suggested combinations of mix-ins with a separate list of suggested combinations of toppings. This allows you to mix-and-match your breakfast concoctions.

I debated whether I wanted to write those recipes up the same way. Providing the lists of mix-ins at the bottom or variants as separate recipes included in the same post. In the end though, I decided that I liked the idea of picking a set of mix-ins, pairing it with a set of toppings, selecting a base, and then writing each of those up as their own post.

For these chocolate-strawberry pancakes, I used the whole wheat pancake batter as my foundation and then added in some chopped strawberries and dark chocolate. We then topped them with a combination of more strawberries, maple syrup, whipped cream, and shaved dark chocolate.

Chocolate-Strawberry Pancakes

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 c. whole wheat flour
• 1/2 c. all-purpose flour
• 1/2 c. quick oats
• 2 Tbsp. brown sugar
• 1/8 tsp. coarse sea salt, ground
• 1/2 Tbsp. baking powder
• 3/4 tsp. baking soda
• 2 c. buttermilk
• 2 large eggs
• 3 Tbsp. unsalted butter, melted
• 120g dark chocolate, 90g chopped, 30g shaved
• 450g strawberries, 120g chopped, 330g quartered
• 1 c. heavy (35%) cream
• 2 Tbsp. icing (powdered/confectioners') sugar
• 1/4 tsp. vanilla extract
• maple syrup, to taste

Directions

1. Combine the flours, oats, sugar, and salt.
2. Sift in the baking powder and baking soda and mix well.
3. Beat the eggs with the buttermilk.
4. Drizzle the butter into the buttermilk mixture, whisking to blend.
5. Pour the wet ingredients into the dry and stir to combine.
6. Mix in the chopped chocolate and chopped strawberries.
7. Preheat a griddle or large pan over medium heat and grease as necessary.
8. Pour some batter into the pan. (Use ~1/4 c. for smallish pancakes or 1/2 c. for large ones.)
9. Cook until sides start to look dry, then flip and cook until nicely browned on both sides and cooked through. Repeat with remaining batter.
10. Meanwhile, beat the cream with the icing sugar and vanilla extract until stiff.
11. When the pancakes are done, dish them up and top with the quartered strawberries, maple syrup, whipped cream, and shaved chocolate.