Pancakes With Mini Chocolate Chips & Raspberry Sauce
- Reviews 2
Ready In: 33 mins
Yields: 12-48 pancakes
Ingredients
Raspberry Sauce
- 1 (12 ounce) package frozen lightly sweetened raspberries, thawed
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- 1⁄4 cup orange juice
Pancakes
- 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
- For Sauce: In a food processor or blender, combine all sauce ingredients and blend or process until smooth.
- Press sauce through sieve with rubber spatula until seeds remain, then discard seeds.
- For Pancakes: In a large bowl, stir together with a whisk the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs until combined and add sour cream until smooth.
- Whisk in milk and butter, then add mixture to dry ingredients.
- Whisk gently just until mixture is wet; batter will be a little lumpy.
- Gently fold in chocolate chips and set aside.
- Heat a griddle with the oil, spreading with heat-resistant pastry brush.
- Stir batter gently just before laddling onto griddle.
- Cook pancakes 2 minutes each side and turn gently.
- Serve with raspberry sauce, whipped cream, fresh raspberries, and more mini chocolate chips!
- Yum!
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