So, you’ve found the perfect Mother’s Day gift. Now, make her day even more special: surprise mom with brunch and a stack of these indulgent white chocolate and raspberry pancakes—a recipe from our Nordstrom Flavors Cookbook (available upon request at Nordstrom Restaurant locations).
Photo by Noel Barnhurst
If you’ve ever had White Chocolate Bread Pudding, one of the most popular desserts at Nordstrom’s Cafe Bistro restaurants, you’ll be familiar with the flavor combination celebrated in these decadent pancakes. —Chef Michael Northern
White Chocolate & Raspberry Brunch Pancakes
1 1⁄2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1⁄4 teaspoon fine sea salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 pint raspberries
1 cup (6 ounces) white chocolate morsels
Powdered sugar for dusting
Preheat the oven to 200ºF. Line a rimmed baking sheet with a clean kitchen towel, and have a few more towels ready.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center. In another bowl, whisk together the milk, eggs, and butter, and pour the mixture into the well. Stir just until blended but still slightly lumpy. If the batter seems too thick, thin with a little water.
Heat a griddle or large, heavy nonstick skillet over medium-low heat until very hot. A few drops of cold water splashed on the bottom should dance across the surface. Lightly grease the griddle with butter. Using 1 ⁄3 cup batter for each pancake, pour the batter onto the griddle, creating pancakes about 4 inches in diameter and being careful not to crowd the griddle. Cook until bubbles just begin to appear on the surface, about 11 ⁄2 minutes. Scatter about 4 raspberries and 7 white chocolate morsels over the top of each pancake. Cook until the pancakes are golden brown on the undersides, about 1 minute more. Turn the pancakes over and cook until the second sides are lightly browned, about 1 minute more. Transfer the pancakes to the baking sheet, cover with a towel, and keep warm in the oven. Repeat with the remaining batter, raspberries, and chocolate morsels, separating the layers of pancakes with the towels.
Arrange the pancakes on warmed plates, and scatter the remaining raspberries and chocolate morsels on top. Using a fine-mesh sieve, dust with powdered sugar, and then serve immediately.
Chef’s Note: Pancakes are always best when served the moment they are out of the pan. If your gathering is small, you may be able to cook them to order.