Raspberry Chocolate-Chip Pancakes

* Exported from MasterCook *


Raspberry Chocolate-Chip Pancakes


Recipe By : From Gourmet Magazine, July 1997

Serving Size : 2 Preparation Time :0:00

Categories : Breakfast


Amount Measure Ingredient -- Preparation Method

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1/2 stick (1/4 cup) unsalted butter

3/4 cups plus 3 tablespoons milk

1 large egg

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup picked-over raspberries

1/2 cup semisweet chocolate chips


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=B0 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. Makes about 10 pancakes, serving 2 generously.
Accompaniment: pure maple syrup, heated





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