BH&G 3436
From
Dave Drum@1:3634/12 to
All on Mon Jul 26 06:13:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Chip Pancakes w/Raspberry Sauce
Categories: Breads, Chocolate, Fruits, Citrus, Dairy
Yield: 12 Servings
12 oz Pkg lightly sweetened red
- raspberries; thawed
3 tb Sugar
3 tb Lemon juice
1/4 c Orange juice
1 1/2 c All-purpose flour
3 tb Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
8 oz Dairy sour cream
1 c Milk
1/4 c Butter; melted
1/2 c Semisweet chocolate pieces
1 ts Oil
Pressurized whipped cream
Fresh raspberries
Semisweet chocolate pieces
- (opt)
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.
In a large mixing bowl combine flour, sugar, baking
powder, baking soda, and salt. Stir together using a
whisk.
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.
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.
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.
Serve pancakes immediately. Stir sauce and drizzle over
pancakes. Top with whipped cream, fresh raspberries,
and/or additional chocolate pieces.
Makes: 12 servings
Better Homes & Gardens | January 2017
MM Format by Dave Drum - 28 January 2017
Uncle Dirty Dave's Archives
MMMMM
... It's past time to go when you start asking yourself if it's time to go.
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