Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to look set.
8. Flip the pancake and cook until the other side is golden brown.
9. Repeat with the remaining batter.
10. Serve hot with your desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 180
- Fat: 7g
- Carbohydrates: 25g
- Protein: 4g
- Fiber: 1g
- Sugar: 7g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Blueberries or strawberries can be used instead of raspberries.
- White chocolate chips or dark chocolate chips can be used instead of milk chocolate chips.
Variations:
- Add 1 teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancakes with whipped cream or a drizzle of chocolate syrup.
- Make mini pancakes by using a tablespoon to scoop the batter onto the griddle or skillet.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven (200°F) while you cook the remaining batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with a dollop of whipped cream and a few fresh raspberries.
Garnishes:
Fresh raspberries, whipped cream, chocolate syrup
Pairings:
Coffee, orange juice, milk
Suggested side dishes:
Bacon, sausage, scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pancakes have been around for centuries and are enjoyed in many cultures around the world. The addition of fruit and chocolate chips is a modern twist on this classic breakfast dish.
Flavor profiles:
Sweet, tart, chocolatey
Serving suggestions:
Serve the pancakes with your favorite breakfast sides and a hot cup of coffee or tea.
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Taste: Sweet, Rich, Fruity, Chocolatey