adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Chip Pancakes with Raspberry Sauce
Chocolate Chip Pancakes with Raspberry Sauce
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Indulgent chocolate chip pancakes drizzled with homemade raspberry syrup - a sweet surprise for your love.
Ingredients:
  • For the raspberry syrup :
  • 2 cups (about 9 oz) frozen raspberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons cornstarch
  • For the pancakes:
  • 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • Butter, for the pan
Instructions:
  • Create the syrup by combining raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan. Stir and cook over medium-high heat until raspberries break down and the mixture boils. Boil for 3 to 5 minutes until thickened. Cool and set aside.
  • Prepare the batter: In a medium mixing bowl, combine flour, baking powder, baking soda, kosher salt, and sugar. In a separate small bowl, whisk buttermilk, egg, and vanilla. Mix the buttermilk mixture into the flour gently until just combined. Break up any large flour pockets with a spatula; some small lumps are fine. Gently fold in the mini chocolate chips.
  • Prepare the pancakes: Warm a large nonstick skillet or griddle over medium heat. Melt a pat of butter and spread it across the pan. Pour 1/4 cup batter for each pancake onto the skillet. Cook until the bottoms are golden and bubbles appear on the surface. Flip and cook until golden on both sides. Repeat with the rest of the batter. Serve warm with raspberry syrup.

Similar Recipes