Chocolate Chip Pancakes With Raspberry Sauce

Ingredients

Raspberry Sauce

• 12 ounces frozen raspberries, lightly sweetened and thawed
• 3 tablespoons sugar
• 3 tablespoons lemon juice
• 1/4 cup orange juice

Pancakes

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 8 ounces sour cream
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 cup semisweet chocolate piece
• 1 teaspoon cooking oil
• whipped cream
• fresh raspberry
• chocolate piece

Directions

1. 1

   Prepare raspberry sauce by putting ingredients in food processor or blender container.

2. 2

   Cover and process or blend until smooth.

3. 3

   Using a rubber spatula, press sauce through a sieve and discard seeds.

4. 4

   Set aside to make pancakes.

5. 5

   Put flour, baking powder, baking soda, and salt in a large mixing bowl.

6. 6

   Stir together using a whisk.

7. 7

   In medium bowl whisk eggs until the whites and the yolks are combined.

8. 8

   Stir in milk, sour cream, and melted butter.

9. 9

   Add egg mixture to dry ingredients.

10. 10

    Whisk or stir gently just until dry ingredients are wet. Do not try to remove all the small lumps. The batter should be a little lumpy, not smooth.

11. 11

    Gently fold in the chocolate pieces and set batter aside.

12. 12

    Heat griddle or large heavy skillet over medium heat 3 to 4 minutes or until a few drops of water sizzle when carefully sprinkled on griddle.

13. 13

    Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush.

14. 14

    Stir batter again to distribute chocolate pieces.

15. 15

    For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle.

16. 16

    For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle.

17. 17

    Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry.

18. 18

    Using a wide pancake turner, carefully flip pancakes.

19. 19

    Cook 1 to 1 1/2 minutes more on the second side or until golden brown.

20. 20

    Remove from the griddle with a pancake turner.

21. 21

    Add additional oil to griddle as necessary to keep later batches from sticking. Repeat with remaining batter.

22. 22

    Serve pancakes immediately.

23. 23

    Drizzle with Raspberry Sauce (stir before serving).

24. 24

    Top with whipped cream, fresh raspberries, and/or additional chocolate pieces.