Fruitopia Recipe

Combine dry ingredients

In a medium mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup whisk the milk, large egg, melted butter and vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. It's okay if there are a few small lumps — overmixing will make tough pancakes. Let the batter rest for 5 minutes to allow the baking powder to activate.

If batter thickens too much after resting, whisk in up to 1-2 tablespoons additional milk to reach a pourable but thick consistency (like heavy cream).

Heat a large nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Lightly coat the surface with the neutral oil or a little additional butter, wiping off any excess with a paper towel so the pan is evenly coated.

For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip carefully with a spatula and cook the second side until golden brown and cooked through, about 1–2 more minutes. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook the remaining batter. Yields about 8–10 medium pancakes.

While the pancakes cook, hull and slice the strawberries, slice the banana, and rinse and drain the blueberries. Pat fruit dry with a paper towel if needed to avoid diluting the chocolate.

If you prefer slightly macerated strawberries for extra sweetness: toss the sliced strawberries with 1 teaspoon of granulated sugar and let sit 5–10 minutes.

Make chocolate drizzle

Place the semisweet chocolate chips and the heavy cream (or milk) in a small heatproof bowl. Microwave in 15–20 second bursts, stirring between each burst, until the chocolate is melted and smooth (about 30–45 seconds total). Alternatively, melt together in a heatproof bowl set over simmering water (double boiler), stirring until smooth. If the sauce is too thick, stir in a teaspoon of additional cream or milk until drizzling consistency is reached.

Arrange a stack of 2–3 warm pancakes on each plate. Top with a generous spoonful of sliced strawberries, banana rounds and a sprinkling of blueberries.

Drizzle the warm chocolate sauce over the fruit and pancakes using a spoon or a small squeeze bottle for fine lines. Finish with an optional light dusting of confectioners' sugar and a tiny pinch of flaky sea salt to enhance the chocolate flavor.

Serve immediately while pancakes are warm and chocolate is still slightly fluid.