Chocolate Chunk Pancakes With Raspberry Sauce Recipes

FLUFFY RASPBERRY CHOCOLATE PANCAKES

Steps:

• In a small bowl, combine the buttermilk, Stonyfield Organic Greek, vanilla, eggs and melted butter, stir to combine
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg and whisk to combine
• Pour the wet ingredients into the bowl of flour and whisk until a semi-lumpy batter forms, don't over whisk. Let the batter rest for 10-15 minutes
• Heat a nonstick skillet over medium heat, add a teaspoon or two of butter to melt and then quickly wipe out with a paper towel.
• Use a ¼ cup measurer to pour the batter into the lightly greased pan, and sprinkle with a few raspberries and chocolate chips. With a small spoon cover raspberries and chocolate chunks with a little extra batter, this prevents burning when flipping. Cook for 2-3 minutes or until the edges start to bubble. Flip pancake and continue to cook for another 1-2 minutes until golden brown. Remove from the skillet. Pancakes can be kept warm in a low oven, on a baking sheet fitted with a wire rack, at 225 degrees F until ready to serve. Repeat the process for the remaining batter.
• Serve with warm maple syrup!

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.