Raspberry Chocolate-Chip Pancakes
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Unsalted Butter1 large
Egg1 cup
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
Raspberry (picked-over)Directions:
1
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring
2
Stir in milk and heat until just warm
3
Remove pan from heat
4
In a bowl whisk together milk mixture and egg
5
Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined
6
Gently stir in raspberries and chocolate chips
7
Preheat oven to 200° F
8
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface
9
Add 1 teaspoon butter and with a metal spatula spread over griddle
10
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
11
Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through
12
Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven
13
Make more pancakes with remaining butter and batter in same manner
14
In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring
15
Stir in milk and heat until just warm
16
Remove pan from heat
17
In a bowl whisk together milk mixture and egg
18
Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined
19
Gently stir in raspberries and chocolate chips
20
Preheat oven to 200° F
21
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface
22
Add 1 teaspoon butter and with a metal spatula spread over griddle
23
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
24
Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through
25
Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven
26
Make more pancakes with remaining butter and batter in same manner
27
Serve pancakes with syrup
28
Serve pancakes with syrup