Birthday Recipe

Warm base

If not already warm, heat your pancakes, waffles, or French toast: place on a baking sheet in a 300°F (150°C) oven for 8–10 minutes or warm individually in a nonstick skillet over medium-low heat 1–2 minutes per side until heated through. Keep warm while you prepare toppings.

Place the bittersweet chocolate chips and unsalted butter in a small, heatproof bowl.

Set the bowl over a small pot of barely simmering water (double boiler) ensuring the bowl does not touch the water. Stir gently until the chocolate and butter melt into a smooth glossy sauce, about 3–5 minutes.

Remove from heat and stir in 1/4 teaspoon of vanilla extract to taste. If mixture is too thick for drizzling, stir in 1 teaspoon warm water or an extra 1/2 teaspoon milk until it reaches a pourable consistency. Keep warm.

In a small bowl, whisk together the powdered sugar, remaining 1/4 teaspoon vanilla extract, whole milk (or cream), and a pinch of fine sea salt until smooth and lump-free. If glaze is too thick, add the optional warm water teaspoon by teaspoon until you reach a thick but pourable consistency that will coat and slightly run off the back of a spoon.

Place 2 warm pancakes (or 1 waffle or 2 slices French toast) per serving on plates.

Drizzle about 1–2 tablespoons of the warm bittersweet chocolate sauce over each serving, using more or less depending on preference.

Drizzle or spoon about 1–2 tablespoons of vanilla glaze over each serving, creating a ribbon or zigzag pattern that contrasts with the chocolate.

Immediately sprinkle rainbow sprinkles generously over the warm glazes so they adhere, using about 1–2 tablespoons per serving (total ~1/2 cup for the recipe). The warmth will slightly set the glaze and chocolate and help sprinkles stick.

Serve immediately while warm. If making multiple plates, keep chocolate warm over the double boiler (off heat) and stir before using; re-whisk glaze if it begins to thicken.