Chocolate Chip Pancakes with Raspberry Sauce
Ingredients
- For the raspberry syrup :
- 2 cups (about 9 oz) frozen raspberries
- 3/4 cup sugar
- 1/2 cup water
- 2 teaspoons lemon juice
- 1 1/4 teaspoons cornstarch
- For the pancakes:
- 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Butter, for the pan
Instructions
- Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
- Make the batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
- Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
