4.2/5
(5 Votes)
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
Preparation
Step 1
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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