Raspberry Chocolate Chip Pancakes Recipes
RASPBERRY CHOCOLATE-CHIP PANCAKES
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
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.
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- Heat griddle to about 330-350 degrees or if using a pan on the stove about medium high heat. Grease the pan and add 1/4 cup of batter to the pan. Sprinkle with chocolate chips and raspberries, I broke the berries in half and placedthe berries on the pancakes. Cook until bubbles rise and start to pop, then flip the pancake. Once. Do not pat down. Cook (about 2-3 minutes). To test, use the corner of the spatula and poke the cake in the middle. If the pancake is done, it will spring back.
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