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Raspberry Chocolate-chip Pancakes

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breakfast 2 Servings

INGREDIENTS

1/2 Stick, 1/4 cup unsalted
butter
3/4 c Plus 3 tablespoons milk
1 Egg
1 c All-purpose flour
2 t Baking powder
1/4 t Salt
1 c Picked-over raspberries
1/2 c Semisweet chocolate chips

INSTRUCTIONS

In a small saucepan melt 2 tablespoons butter over moderately low
heat, stirring. Stir in milk and heat until just warm. Remove pan  from
heat. In a bowl whisk together milk mixture and egg. Into  another bowl
sift together flour, baking powder, and salt and stir in  egg mixture
until just combined. Gently stir in raspberries and  chocolate chips.
Preheat oven to 200ø Heat a griddle over moderate heat until hot
enough to make a drop of water scatter over surface. Add 1 teaspoon
butter and with a metal spatula spread over griddle. Working in
batches, drop 1/4-cup measures of batter onto griddle to form  pancakes
about 4 inches in diameter and cook until bubbles appear on  surface
and undersides are golden brown, about 2 minutes. Flip  pancakes with
spatula and cook until undersides are golden brown and  pancakes are
cooked through. Transfer pancakes as cooked to an  ovenproof platter
and keep warm, uncovered, in oven. Make more  pancakes with remaining
butter and batter in same manner.  Serve pancakes with syrup. Makes
about 10 pancakes, serving 2  generously. Accompaniment: pure maple
syrup, heated  Recipe by: From Gourmet Magazine, July 1997 Posted to
MC-Recipe  Digest V1 #748 by C4 <c4@groupz.net> on Aug 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1358
Calories From Fat: 956
Total Fat: 109.9g
Cholesterol: 344.3mg
Sodium: 875.8mg
Potassium: 350.6mg
Carbohydrates: 87.6g
Fiber: 8.2g
Sugar: 7.7g
Protein: 16.1g


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