Raspberry and White Chocolate Chip Pancakes
Chocolate chip pancakes are always a breakfast favorite, but these will quickly replace the classic! The tartness of the raspberries and sweetness of the white chocolate chips make the perfect combination for these delectable pancakes!
1 cup milk (I used vanilla almond milk, but regular will work fine!)
2 Tbs unsalted butter, melted (plus extra for buttering skillet)
1 cup all-purpose flour
2 Tbs sugar
2 tsp baking powder
½ tsp salt
1 cup fresh raspberries, halved
½ cup white chocolate chips
(1.) In a large bowl, whisk milk, butter, and egg together. (2.) In a small separate bowl, whisk together flour, sugar, baking powder, and salt. (3.) Slowly stir into milk mixture until dry ingredients are mixed well. Leave a few small lumps in the batter. (4.) Fold in raspberries and chocolate chips.
Melt about a tablespoon of butter in a large skillet over medium heat. Make sure skillet has had a few minutes or more to get hot or your first pancake will be a soggy mess! Using a ¼ measuring cup, scoop batter onto skillet. Cook for 2-3 minutes or until the top starts to bubble and set up.
Flip it over and cook another 1-2 minutes or until light golden brown on the bottom. Add more butter to the skillet every few pancakes.
You can place your already cooked pancakes on a plate in the microwave or in the oven to keep warm. Turn your oven to 200 degrees and put them in a baking dish on the bottom rack.
Serve with butter, syrup, or powdered sugar. Enjoy!
P.S. I told you guys that I like to post my mistakes and mishaps so YOU don’t make the same ones.. Well here’s an interesting one for you..
I was in a rush to finish up the pancakes, flipped a pancake, and haphazardly set the spatula down on the stove. I turned my back and heard it clatter to the ground and THIS is what I was left with!
My tip: Take your time, pay attention to where you set things, and ALWAYS have back-up utensils! haha