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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 (if frozen, slightly thawed)

1/2 cup semisweet chocolate chips

Maple syrup for accompaniment

1. Preheat oven to 200*F (95*C).
2. 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.
3. 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.
4. 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.
5. Serve pancakes with syrup.

Makes 10 pancakes.