SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Chip Pancakes with Raspberry Sauce

Makes: 12 to 48 servings Yield: About 12 (4-inch) pancakes or 48 (2-inch) pancakes
Prep 25 mins Cook 3 mins
Chocolate Chip Pancakes with Raspberry Sauce
Ingredients
  • 1 12  ounce package  frozen lightly sweetened red raspberries, thawed
  • 3  tablespoons  sugar
  • 3  tablespoons  lemon juice
  • 1/4  cup  orange juice
  • 1 1/2  cups  all-purpose flour
  • 3  tablespoons  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 2  eggs
  • 1 8  ounce carton  dairy sour cream
  • 1  cup  milk
  • 1/4  cup  margarine or butter, melted
  • 1/2  cup  miniature or regular semisweet chocolate pieces
  • 1  teaspoon  cooking oil
  •  Pressurized whipped cream
  •  Fresh raspberries
  •  Miniature or regular semisweet chocolate pieces (optional)
Directions

1. In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds. Set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Stir together using a whisk.

3. In medium bowl whisk eggs until the whites and the yolks are combined. Add sour cream. Whisk until smooth. Stir in milk and melted margarine. Add egg mixture to dry ingredients. Whisk or stir gently just until dry ingredients are wet. (Do not try to remove all the small lumps. The batter should be a little lumpy, not smooth.) Gently fold in chocolate pieces. Set batter aside.

4. Heat griddle or large heavy skillet over medium heat 3 to 4 minutes or until a few drops of water sizzle when carefully sprinkled on griddle. Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush. Stir batter again to distribute chocolate pieces.

5. For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle. For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle. Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry. Using a wide pancake turner, carefully flip pancakes. Cook 1 to 1-1/2 minutes more on the second side or until golden brown. Remove from the griddle with a pancake turner. (Add additional oil to griddle as necessary to keep later batches from sticking.) Repeat with the remaining batter.

6. Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped cream, fresh raspberries, and/or additional chocolate pieces.

7.

Nutrition Facts (Chocolate Chip Pancakes with Raspberry Sauce)
  • Servings Per Recipe 12,
  • cal. (kcal) 230,
  • Fat, total (g) 12,
  • chol. (mg) 47,
  • sat. fat (g) 5,
  • carb. (g) 25,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (RE) 93,
  • vit. C (mg) 5,
  • sodium (mg) 212,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe