Chocolate Pancakes With Blueberry Raspberry Syrup Recipes

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RASPBERRY CHOCOLATE-CHIP PANCAKES



Raspberry Chocolate-Chip Pancakes image

Categories     Chocolate     Dairy     Fruit     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Raspberry     Summer     Pan-Fry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 pancakes

Number Of Ingredients 9

1/2 stick (1/4 cup) unsalted butter
3/4 cup plus 3 tablespoons milk
1 large egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup picked-over raspberries
1/2 cup semisweet chocolate chips
Accompaniment: pure maple syrup, heated

Steps:

  • In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
  • Preheat oven to 200° F.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
  • Serve pancakes with syrup.

CHOCOLATE PANCAKES WITH BLUEBERRY RASPBERRY SYRUP



Chocolate Pancakes with Blueberry Raspberry Syrup image

Dad used to love these pancakes back in the 1980's. The chocolate pancake is not too sweet by itself but with the syrup and whipped topping this dish becomes almost a dessert. Sometimes Mom would make the syrup with just blueberries or just raspberries but it is best with both. This is certainly not an everyday recipe, but its...

Provided by Kathie Carr

Categories     Pancakes

Time 20m

Number Of Ingredients 17

BLUEBERRY RASPBERRY SYRUP:
1 c fresh blueberries
1 1/2 c fresh raspberries
1/2 c sugar
1/2 c water
CHOCOLATE PANCAKES:
1 large egg
2 Tbsp melted butter
1 c all purpose flour
1/3 c cocoa, unsweetened powder
1/3 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1/2 c chocolate chips, optional
OPTIONAL:
whipped topping

Steps:

  • 1. Syrup: Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.
  • 2. Chocolate Pancakes: In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well. Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them. For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
  • 3. To serve pour warm syrup over pancakes and top with whipped cream or topping.

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