Pancakes with Mini Chocolate Chips & Raspberry Sauce, a delightful creation originating from an esteemed BHG award recipe book, is a delectable treat cherished by both young and old alike. These pancakes, adorned with the richness of mini chocolate chips and complemented by the tangy sweetness of raspberry sauce, make for a perfect breakfast indulgence. With a preparation time of just 25 minutes and a total cook time of 8 minutes, this recipe is not only scrumptious but also conveniently quick to whip up, ideal for those busy mornings when you crave something special.
Recipe Details:
- Cook Time: 8 minutes
- Prep Time: 25 minutes
- Total Time: 33 minutes
- Recipe Category: Breakfast
- Keywords: Dessert, Raspberries, Berries, Fruit, Kid Friendly, < 60 Mins, Small Appliance, Easy
- Aggregated Rating: 5 stars
- Review Count: 2
Nutritional Information:
- Calories: 239.3 per serving
- Fat Content: 12.5 grams
- Saturated Fat Content: 7.1 grams
- Cholesterol Content: 57 milligrams
- Sodium Content: 192.1 milligrams
- Carbohydrate Content: 29 grams
- Fiber Content: 2.7 grams
- Sugar Content: 12.2 grams
- Protein Content: 4.7 grams
- Recipe Yield: 12-48 pancakes (depending on size)
Ingredients:
- 1 cup raspberries
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- 1/4 cup flour
- 1 1/2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sour cream
- 1 cup milk
- 1/4 cup butter
- Mini chocolate chips (to taste)
- Oil (for greasing the griddle)
Instructions:
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Prepare the Raspberry Sauce:
- In a food processor or blender, combine raspberries, sugar, and lemon juice.
- Blend or process until smooth.
- Press the sauce through a sieve using a rubber spatula to remove seeds. Discard the seeds.
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Prepare the Pancakes:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk eggs until combined.
- Add sour cream to the eggs and whisk until smooth.
- Whisk in milk and melted butter, then add the mixture to the dry ingredients.
- Gently whisk until the mixture is just wet; it’s okay if the batter is a little lumpy.
- Gently fold in mini chocolate chips and set the batter aside.
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Cooking the Pancakes:
- Heat a griddle over medium heat and grease it with oil, spreading evenly with a heat-resistant pastry brush.
- Stir the pancake batter gently just before ladling it onto the griddle.
- Pour the batter onto the griddle using a ladle, forming pancakes of desired size.
- Cook each pancake for about 2 minutes on each side, or until golden brown, flipping gently with a spatula.
- Once cooked, transfer the pancakes to a serving plate.
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Serving:
- Serve the pancakes warm, accompanied by the prepared raspberry sauce.
- Optionally, garnish with whipped cream, fresh raspberries, and additional mini chocolate chips for extra indulgence.
- Enjoy the delightful combination of fluffy pancakes, rich chocolate chips, and tangy raspberry sauce, creating a symphony of flavors that will tantalize your taste buds.
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Storage:
- Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat in the microwave or on a skillet before serving for a quick and satisfying breakfast or snack.
In conclusion, these Pancakes with Mini Chocolate Chips & Raspberry Sauce are a culinary delight that elevates the breakfast experience to new heights. With its irresistible combination of fluffy pancakes, decadent chocolate chips, and zesty raspberry sauce, this recipe is sure to become a household favorite. Whether enjoyed on leisurely weekend mornings or as a special treat any day of the week, these pancakes are bound to bring smiles to faces and warmth to hearts.
