How To make Raspberry Chocolate Chip Pancakes
1/2 stick (1/4 cup) unsalted butter
3/4 cups plus 3 tablespoons milk
1 large egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup picked-over raspberries
1/2 cup semisweet chocolate chips
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 200=B0 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
How To make Raspberry Chocolate Chip Pancakes's Videos
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My Go-to Super Easy Buttermilk Pancakes Recipe
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BUTTERMILK PANCAKES INGREDIENTS:
►2 cups all-purpose flour
►2 Tbsp granulated sugar
►2 tsp baking powder
►1/2 tsp baking soda
►1/4 tsp fine sea salt
►2 cups low fat buttermilk
►2 large eggs
►1 tsp vanilla extract
►3 Tbsp unsalted butter, melted
►2 Tbsp Light olive oil or vegetable oil, plus more as needed to sauté
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Vanilla Extract Recipe:
Vermont Syrup:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:43 pancake dry ingredients
1:02 pancake wet ingredients & mixing
2:12 how to saute pancakes
3:42 pancakes in the oven tip
4:19 how to serve pancakes
6:35 taste test
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DFV - Pancakes with Vegan White Chocolate Chips & Raspberries
Pancakes with vegan white chocolate and raspberries
recipe at:
Tiny Pancakes #shorts #pancake #easyrecipe
raspberry pancakes
There is no better way to start your day than with these bright and naturally sweetened Raspberry Pancakes.
Pancakes really are the ultimate comfort breakfast. You can’t go wrong with a flat little cake in the morning! Add a dollop of homemade whipped cream on top and some fresh berries to bring another layer of deliciousness to these fluffy pancakes, or mix in nuts or chocolate chips for added color and crunch.
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Ingredients
1½ cup all-purpose flour
3 teaspoon baking powder
½ teaspoon salt
1 cup milk could be dairy free
3 tablespoon unsalted butter
1 large egg
1 cup raspberries*
Instructions
Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth
Slowly stir in the raspberries.
Let the batter sit for 5 minutes as you heat the stove in the next step. This gives the batter a chance to thicken.
Heat large skillet over medium heat. Coat generously with butter, coconut oil or nonstick cooking spray. Once it’s hot, drop/pour a heaping ¼ cup of batter in the heated pan. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes.
Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
Cover and store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Top with homemade whipped cream
Trader Joe's ???? Mini Chocolate Chip Pancakes ????
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TRADER JOE'S ???? MINI CHOCOLATE CHIP PANCAKES ????
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Trader Joe's Pancake Mix is so delicious! Bake all 12 Pancakes within minutes so that everyone can enjoy them together!
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