Sunday, January 20, 2013

Chocolate Chip Pancakes with Raspberry Syrup

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 cup chocolate chips

1 cup water
1 cup fresh or frozen raspberries
1 cup sugar
2 tablespoons cornstarch

Mix together the flour, baking powder, salt, and sugar in a bowl until well combined.  Make a well in the center and pour in the milk, egg, and melted butter.  Mix until smooth.

Heat a griddle over medium heat and lightly grease it with cooking spray or oil.  Pour pancake batter using 1/4 measurement in the pan.  Top each with about a tablespoon of chocolate chips.  Brown on both sides.  It should take 2-3 minutes per side.

For the syrup, mix together the cornstarch and sugar in a sauce pan.  Pour in the water and raspberries.  Whisk over high heat for 5 minutes until sauce thickens.  Serve warm with pancakes and enjoy!

*Justine's Tip: Make a mini pancake in your pan first to test how hot your pan is.  This way you don't waste much pancake batter with burnt pancakes!

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1 comment:

  1. Wow--these look as good as life gets. Are you on Food Network yet?


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