Often, when Ethan's away for the evening, we'll make breakfast for dinner. It's not his favorite thing. He wants something meaty and substantial that will reward him for his hard mental and physical work . . . figuring out Sunday School lessons, shoveling the driveway, searching endless hours for the lone van key.

At the end of my day, when I'm faced with six tired children who skipped naps due to the hopeful thought, "We have to be ready to go to the store as soon as we find that van key!". . . I, too, need something substantial.

Like chocolate.

So as soon as Ethan left tonight for his meeting, we whipped these up. They were born more out of desperation (no maple syrup? no vanilla pudding?) than inspiration, but they hit the spot.

Make your usual pancake recipe. After you dollup the batter onto the griddle or pan, sprinkle a few chocolate chips and slivered (or chopped, or half-heartedly banged) almonds onto each pancake. Flip when they start bubbling.

Top with coconut syrup.

Coconut Syrup:

1 c. sugar

1/2 c. water

2 T. butter

2 t. coconut extract

Boil sugar, water, and butter for five minutes. Remove from heat. Stir in coconut extract.

And enjoy. This is the time to know nothing of the words "treadmill," "heart attack," or "waistline."

"Parlez-vous chocolat?"