*  Exported from  MasterCook  *
 
 
                     Raspberry Chocolate-Chip Pancakes
 
 
 Recipe By     : From Gourmet Magazine, July 1997
 
 Serving Size  : 2    Preparation Time :0:00
 
 Categories    : Breakfast
 
 
   Amount  Measure       Ingredient -- Preparation Method
 
 --------  ------------  --------------------------------
 
      1/2  stick         (1/4 cup) unsalted butter
 
      3/4  cups          plus 3 tablespoons milk
 
    1      large         egg
 
    1      cup           all-purpose flour
 
    2      teaspoons     baking powder
 
      1/4  teaspoon      salt
 
    1      cup           picked-over raspberries
 
      1/2  cup           semisweet chocolate chips
 
 
 In a small saucepan melt 2 tablespoons butter over moderately low heat,
 stirring. Stir in milk and heat until just warm. Remove pan from heat. In
 a bowl whisk together milk mixture and egg. Into another bowl sift
 together flour, baking powder, and salt and stir in egg mixture until
 just combined. Gently stir in raspberries and chocolate chips.
 
 
 Preheat oven to 200° Heat a griddle over moderate heat until hot enough
 to make a drop of water scatter over surface. Add 1 teaspoon butter and
 with a metal spatula spread over griddle. Working in batches, drop
 1/4-cup measures of batter onto griddle to form pancakes about 4 inches
 in diameter and cook until bubbles appear on surface and undersides are
 golden brown, about 2 minutes. Flip pancakes with spatula and cook until
 undersides are golden brown and pancakes are cooked through. Transfer
 pancakes as cooked to an ovenproof platter and keep warm, uncovered, in
 oven. Make more pancakes with remaining butter and batter in same
 manner.
 
 
 Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously.
 Accompaniment: pure maple syrup, heated
 
 
 
 
 
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