Raspberry Chocolate Chip Pancakes
These delighful pancakes, studded with fresh raspberries and semisweet chocolate chips, are perfect for a special breakfast or brunch.
4 tablespoons butter - divided use
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 fresh raspberries (or use frozen)
1/2 cup semisweet chocolate chips
Butter, powdered sugar and/or maple syrup for accompaniment (optional)
- Preheat oven to 200°F (95°C).
- In a small saucepan melt 2 tablespoons butter over medium-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 combine flour, baking powder, and salt. Stir flour mixture into egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Heat a griddle over medium heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a 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, sides appear dry and undersides are golden brown. Flip pancakes with spatula and cook until golden brown and pancakes are cooked through.Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Repeat with remaining butter and batter in same manner. Serve pancakes with butter, powdered sugar and/or syrup, if desired.
Makes 10 pancakes.
Tip: Warm raspberry jam makes a great topping for these pancakes. If a thinner 'syrup' is preferred, thin it with orange or apple juice, or water.