Breakfast and Brunch Recipes
Raspberry Chocolate Chunk Pancakes
Ingredients
- 4 tablespoons butter
- 3/4 cup + 3 tablespoons milk
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 cups raspberries
- 1/2 cup semisweet chocolate chips
- Real maple syrup
Instructions
- 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. In another bowl sift together flour and baking powder, and stir in egg mixture until just combined.
- Gently stir in raspberries and chocolate chips.
- Heat oven to 200 degrees F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface, about 350 degrees F.
- 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 maple syrup.