These delightful chocolate-flavored pancakes, laced with chocolate chips and fresh raspberries, are perfect for a special occasion breakfast or brunch.

Chocolate Raspberry Pancakes

2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
2 large eggs, beaten
2 cups chocolate milk (or plain milk)

1/4 cup (2 ounces) butter,* melted; plus additional butter for cooking
2 teaspoons pure vanilla extract
1/4 cup chocolate chips
1 pint raspberries

1. In medium bowl, combine flour, sugar and baking powder; set aside.
2. In another bowl, combine eggs, chocolate milk, 1/4 cup melted butter and vanilla.
3. Whisk wet ingredients into dry ingredients, just until moistened.
4. Melt 1 tablespoon butter on griddle preheated to 300°F (150°C), or heavy skillet over medium heat. Pour 1/4 cup batter for each pancake. Drop 5 to 6 chocolate chips and raspberries on top of pancake. When pancake begins to bubble, flip and cook 30 seconds to 1 minute more, or until golden. Remove to warm platter and repeat with remaining batter and butter as necessary.
5. Serve immediately with butter and your choice of toppings.

Makes 20 (4-inch) pancakes.

* If using unsalted butter, add 1/4 teaspoon salt.

Tip: Extra pancakes may be frozen in resealable plastic bag. Reheat frozen pancakes in microwave.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.