RASPBERRY CHOCOLATE CHIP PANCAKES
1/4 cup unsalted butter, divided use
3/4 cup plus 3 Tbsp. milk
1 large egg
1 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup raspberries
1/2 cup chopped semi-sweet chocolate
Warm pure maple syrup (for serving)
Melt 2 tablespoons butter in a saucepan over low heat. Stir in milk and heat until warm. Remove the pan from heat; whisk in egg; set aside.
In a bowl whisk together flour, baking powder and salt. Stir in egg mixture until combined. Gently stir in raspberries and chocolate chunks.
Using a griddle, melt 1 teaspoon butter and spread over griddle. Place 1/4 cup batter onto griddle to form a pancake. Cook until bubbles appear on the surface and undersides are golden brown and pancakes are cooked through.
Transfer pancakes to an oven-proof dish and place in a 200 degree F oven to keep warm.
Serve with warm pure maple syrup.
Source: WNDU-TV, May 4, 2000 |