Chocolate Chip Pancakes with Raspberry Sauce

These pancakes are light and fluffy, with just the right amount of sweetness from the chocolate chips. The raspberry sauce is the perfect finishing touch – not too sweet, and with a lovely tartness that cuts through the richness of the pancakes.

Ingredients

• -2 cups frozen raspberries
• -3/4 cup sugar
• -1/2 cup water
• -2 tsp lemon juice
• -1 1/4 tsp cornstarch
• -5 1/2 ounces all purpose flour
• -1 tsp baking powder
• -1/2 tsp baking soda
• -1/4 tsp kosher salt
• -3 tbsp sugar
• -.buttermilk 1 1/4 cups
• -1 large egg beaten -.vanilla extract 1 teaspoon -.chocolate chips 1/2 cup -.butter for the pan

Instructions

1. Cook raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan over medium-high heat until mixture begins to boil. Boil for 3-5 minutes until thickened. Remove from heat and set aside to cool.

2. In a medium mixing bowl whisk together flour, baking powder, baking soda, kosher salt and sugar.

3. In a second small bowl whisk together buttermilk egg and vanilla till combined then pour into the flour mixture stirring gently to combine taking care not to overmix or create too many lumps – a few small ones are okay. Then fold in mini chocolate chips

4. Heat large nonstick skillet or griddle over medium heat then add butter swirling it around to coat the bottom of pan before ladling batter (about 1/4 cup per pancake) onto skillet cooking pancakes until bottoms are golden brown and surface is bubbly then flipping them over to cook other side till golden as well

5. Repeat with remaining batter then serve warm drizzled with raspberry syrup

Nutrition Facts

• Calories: 345
• Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 85 mg
• Sodium: 490 mg
• Carbohydrates: 47 g
• Fiber: 2 g
• Sugar: 20 g
• Protein: 7g