https://www.washingtonpost.com/pb/recipes/double-chocolate-pancakes-raspberry-sauce/15125/
This was part of Father's Day brunch for 2016. Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.
The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips. But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste. Definitely increase the chips, maybe chop them (as recommended) to distribute them better.
The berry sauce on the other hand was quick and very worthwhile. I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent. So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.
Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day. Would make a pretty fruit serving for company. It's relatively thick like a compote, so a bit more water would create more of a sauce. Would likely also be good in plain yogurt.
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