Chocolate raspberry pancakes

breakfast
Photo by Deb A.
Adapted from cooksrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cooksrecipes.com

Ingredients

  • 2

    cups all-purpose flour

  • 2

    tablespoons granulated sugar

  • 2

    tablespoons baking powder

  • 2

    large eggs, beaten

  • 2

    cups chocolate milk (or plain milk)

  • 1/4

    cup (2 ounces) butter,* melted; plus additional butter for cooking

  • 2

    teaspoons pure vanilla extract

  • 1/4

    cup chocolate chips

  • 1

    pint raspberries

Directions

1.In medium bowl, combine flour, sugar and baking powder; set aside. 2.In another bowl, combine eggs, chocolate milk, 1/4 cup melted butter and vanilla. 3.Whisk wet ingredients into dry ingredients, just until moistened. 4.Melt 1 tablespoon butter on griddle preheated to 300°F (150°C), or heavy skillet over medium heat. Pour 1/4 cup batter for each pancake. Drop 5 to 6 chocolate chips and raspberries on top of pancake. When pancake begins to bubble, flip and cook 30 seconds to 1 minute more, or until golden. Remove to warm platter and repeat with remaining batter and butter as necessary. 5.Serve immediately with butter and your choice of toppings.

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