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,
Make more pancakes with remaining butter and batter in same manner.