Raspberry Chocolate-Chip Pancakes
Ingredients
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.
- Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined.
- Gently stir in raspberries and chocolate chips.
- Preheat oven to 200 F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface.
- 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 syrup.
Nutrition & Diet Analysis (per serving)
744
kcal
37% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).