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1 C. all-purpose flour
1/2 C. chopped semi sweet chocolate chips
2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1 Tbsp. canola oil
1 C. Buttermilk
4 oz. fresh or frozen raspberries
1 egg, lightly beaten
1/2 C. (or more if you like) maple syrup
Preheat a griddle or skillet over medium-low heat.
Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.
Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.
For the Syrup:
Mash the raspberries with a fork and stir in the syrup. Warm to your liking.
Top pancakes with butter and syrup. Enjoy!
Yields 6-8 pancakes. Recipe by The Baker Chic – www.thebakerchic.com
1 C. all-purpose flour
1/2 C. chopped semi sweet chocolate chips
2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1 Tbsp. canola oil
1 C. Buttermilk
4 oz. fresh or frozen raspberries
1 egg, lightly beaten
1/2 C. (or more if you like) maple syrup
Preheat a griddle or skillet over medium-low heat.
Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.
Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.
For the Syrup:
Mash the raspberries with a fork and stir in the syrup. Warm to your liking.
Top pancakes with butter and syrup. Enjoy!
Yields 6-8 pancakes. Recipe by The Baker Chic – www.thebakerchic.com