Chocolate Chip Raspberry Pancakes Healthified Recipes

WHITE CHOCOLATE RASPBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

RASPBERRY CHOCOLATE-CHIP PANCAKES

Steps:

• 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.

CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE

Steps:

• Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk, eggs, biscuit mix, and cinnamon, stirring until moistened.
• Fold in chocolate chips, being sure not to over-blend. Drop by 1/4 cupsfuls onto a hot, greased griddle; flip over when bubbles appear around edges.
• Cook each side until lightly golden. Top with a dollop of whipped topping and chocolate chips, if desired. (umm -- yes, please!).