Pancakes With Mini Chocolate Chips & Raspberry Sauce |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I first found this in a book that was givien to me from BHG award recipes. Very yummy and children love it! Ingredients:
1 (12 ounce) package frozen lightly sweetened raspberries, thawed |
3 tablespoons sugar |
3 tablespoons lemon juice |
1/4 cup orange juice |
1 1/2 cups flour |
3 tablespoons sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 (8 ounce) carton sour cream |
1 cup milk |
1/4 cup butter, melted |
1/2 cup mini chocolate chip |
1 teaspoon cooking oil |
Directions:
1. For Sauce: In a food processor or blender, combine all sauce ingredients and blend or process until smooth.
2. Press sauce through sieve with rubber spatula until seeds remain, then discard seeds.
3. For Pancakes: In a large bowl, stir together with a whisk the flour, sugar, baking powder, baking soda, and salt.
4. In a medium bowl, whisk eggs until combined and add sour cream until smooth.
5. Whisk in milk and butter, then add mixture to dry ingredients.
6. Whisk gently just until mixture is wet; batter will be a little lumpy.
7. Gently fold in chocolate chips and set aside.
8. Heat a griddle with the oil, spreading with heat-resistant pastry brush.
9. Stir batter gently just before laddling onto griddle.
10. Cook pancakes 2 minutes each side and turn gently.
11. Serve with raspberry sauce, whipped cream, fresh raspberries, and more mini chocolate chips!
12. Yum!
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