These are weekend morning, best-eaten-outside pancakes. My mom always serves these pancakes to friends while enjoying a leisurely morning outside on the deck. —Jill Bornand
Ingredients
SERVINGS: 2–3 Serving(s)
- 2 tablespoons unsalted butter
- ¾ cup plus 3 tablespoons milk
- 1 large egg
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup raspberries
- ½ cup miniature chocolate chips
Preparation
Melt butter in a small saucepan. Stir in milk and heat just until warm. Remove from heat. Whisk together milk mixture and egg.
In a separate bowl, mix flour, baking powder and salt. Add milk and egg mixture and stir just until combined. Gently add raspberries and chocolate chips.
Drop ¼ cup batter onto hot, greased griddle (medium to medium- high). Cook approximately two minutes per side. Keep warm in 200-degree oven, uncovered. Serve with warm maple syrup.
About this recipe
Recipe shared by Phyllis Bornand (origin unknown)
