It’s spring and especially here in Vermont that means it’s maple syrup season! While you’re correct in saying maple syrup is for all seasons, it’s the cold nights and warm days characteristic of a Vermont spring that cause maple sap to flow.
Our friend and chef Lentine Alexis is excited to give us an inside peak into her Recipe Club to celebrate maple season — and then she ups the ante. We all know and love pancakes, but what about PANcakes? Lentine didn’t just bake these pancakes in a baking pan, she then went to the next level by opting for Salted Cocoa UnTapped thanks to its luxurious chocolatey taste from real cocoa (although she points out that any UnTapped packet will work well here).
Granola Chocolate Chip PANcakes
- 1 1/4 cup whole fat greek yogurt
- 1 3/4 cup whole milk
- 2 packets of Salted Cocoa UnTapped (roughly 1/4 cup)
- 1 3/4 cup whole grain all purpose flour or your favorite all purpose flour
- 3/4 cup rye flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 8 Tbsp chilled unsalted butter, plus 2 Tbsp more for pan
- 3 Tbsp hemp seeds
- 1/4 cup sunflower seeds
- 2 Tbsp flax seeds
- 1/3 cup unsweetened coconut shreds
- 3/4 cup bittersweet chocolate chips (72% or more)
Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.
In a large measuring cup, combine the yogurt, milk and maple syrup; set aside.
In a food processor, combine the flour baking powder, baking soda, and salt, and blend until combined, about 30 seconds. Chop the chilled butter into cubes and add to the mixture, pulsing until the butter is coarsely chopped and the mixture becomes sandy, with butter pieces about the size of peas. Transfer the mixture to a large bowl and add the yogurt-milk mixture as well as the hemp seeds, sunflower seeds, flax seeds, coconut and half of the chocolate chips. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits to rise.
Remove the hot pan from the oven, add the remaining 1 tablespoons softened butter to the pan, and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip the pan to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan carefully again to spread the batter evenly. Sprinkle the remaining chocolate chips evenly over the batter.
Return the pan to the oven and bake until cooked through 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares, pancake strips or another shape of your choosing. Serve warm, with more maple syrup, if desired.
And if this recipe has you hungry for PANcakes, Lentine concocted a super special recipe unique to her Recipe Club: Pancake Bread Pudding. You can see it below and join her Club for more.