Chocolate Chip Pancakes with Raspberry Sauce
Recipe from
Better Homes and Gardens
With a little help, 9- to 10-year-old kids can make the batter entirely by themselves. Allow kids a few years older to heat the griddle and pour on the batter.

Servings:
about 12
Prep Time:
25 mins
Total Time:
28 mins
Ingredients
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1 12-ounce packagefrozen lightly sweetened red raspberries, thawedsee savings

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3 tablespoonssugarsee savings

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3 tablespoonslemon juicesee savings

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1/4 cuporange juicesee savings

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1-1/2 cupsall-purpose floursee savings

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3 tablespoonssugarsee savings

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1 teaspoonbaking powdersee savings

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1/2 teaspoonbaking sodasee savings

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1/4 teaspoonsaltsee savings

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2eggssee savings

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1 8-ounce cartondairy sour creamsee savings

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1 cupmilksee savings

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1/4 cupmargarine or butter, meltedsee savings

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1/2 cupminiature or regular semisweet chocolate piecessee savings

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1 teaspooncooking oilsee savings

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Pressurized whipped creamsee savings

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Fresh raspberriessee savings

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Miniature or regular semisweet chocolate pieces (optional)see savings

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Directions
1.
In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds. Set aside.
2.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Stir together using a whisk.
3.
In medium bowl whisk eggs until the whites and the yolks are combined. Add sour cream. Whisk until smooth. Stir in milk and melted margarine. Add egg mixture to dry ingredients. 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.) Gently fold in chocolate pieces. Set batter aside.
4.
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. Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush. Stir batter again to distribute chocolate pieces.
5.
For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle. For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle. Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry. Using a wide pancake turner, carefully flip pancakes. Cook 1 to 1-1/2 minutes more on the second side or until golden brown. Remove from the griddle with a pancake turner. (Add additional oil to griddle as necessary to keep later batches from sticking.) Repeat with the remaining batter.
6.
Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped cream, fresh raspberries, and/or additional chocolate pieces. Makes about 12 (4-inch) pancakes or 48 (2-inch) pancakes.
Nutrition information
Per serving: Calories 230, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 47 mg, Sodium 212 mg, Carbohydrate 25 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 9%, Vitamin C 9%, Calcium 8%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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