MULBERRY PANCAKES WITH BITTER CHOCOLATE (GLUTEN FREE)
A cloudy day, mild mountain air, and big bowls full of berries from our front yard. Sundays at our house are perfect for pancakes. We're especially lazy on Sundays, and we sit around eating these and reading and sipping coffee all morning. Then maybe we'll decide to put some clothes on, go for a walk, or take a drive our to a swimming hole. Or not.
I have very fond memories of pancakes, as well. Saturday mornings, my mom and I would get up -- dad had already started a pot of coffee and his first round of vacuuming the house -- and chat, choosing what flours we wanted in the pancake batter. My mother would gently pour a half cup of this, a quarter cup of that into our blue glass mixing bowl, each flour tufting down on top of the other. Every time the mix was a little bit different. She is a lover of teff flour, so that almost always got thrown in the mix. Each of us would take turns flipping pancakes, one flipping while the other read the paper. Pancakes always took hours to make, and hours to eat. My brothers, mom, dad and I would sit around the island in the middle of our kitchen, sipping OJ and milky coffee, eating pancake after pancake, chatting about religion and history, films and dreams and ambitions.
Logan and I used to argue about what type of pancake is better. He likes his pancakes super flat and soft, with an almost uncooked center. I like them to puff up and crisp around the edges, so I get a crunchy bite when I dig in. We made pancakes together a lot when we first started dating. If only you could have seen how wide his eyes got when I put LOTS of oil in our cooking pan pre-fry. The thought makes me laugh even now. Our compromise is flat, reasonably well-cooked, with crispy edges -- the edges have grown on him I think.