Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Raspberry Chocolate-chip Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 2

1/2 Stick, 1/4 cup unsalted
3/4 Cup(s) Plus 3 tablespoons milk
1 Egg
1 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1 Cup(s) Picked-over raspberries
1/2 Cup(s) 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 200ø 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 Recipe by: From Gourmet Magazine, July 1997 Posted to
MC-Recipe Digest V1 #748 by C4 <> on Aug 19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1358
Calories From Fat: 956
Total Fat: 109.9g
Cholesterol: 344.3mg
Sodium: 875.8mg
Potassium: 350.6mg
Carbohydrates: 87.6g
Fiber: 8.2g
Sugar: 7.7g
Protein: 16.1g

Scale this recipe to Servings [?]