• 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

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