Pancakes With Mini Chocolate Chips & Raspberry Sauce

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 1 (12 ounce) package frozen lightly sweetened raspberries, thawed
• 3 tablespoons sugar
• 3 tablespoons lemon juice
• 1/4 cup orange juice
• 1 1/2 cups flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 (8 ounce) carton sour cream
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 cup mini chocolate chip
• 1 teaspoon cooking oil

Recipe

• 1 for sauce: in a food processor or blender, combine all sauce ingredients and blend or process until smooth.
• 2 press sauce through sieve with rubber spatula until seeds remain, then discard seeds.
• 3 for pancakes: in a large bowl, stir together with a whisk the flour, sugar, baking powder, baking soda, and salt.
• 4 in a medium bowl, whisk eggs until combined and add sour cream until smooth.
• 5 whisk in milk and butter, then add mixture to dry ingredients.
• 6 whisk gently just until mixture is wet; batter will be a little lumpy.
• 7 gently fold in chocolate chips and set aside.
• 8 heat a griddle with the oil, spreading with heat-resistant pastry brush.
• 9 stir batter gently just before laddling onto griddle.
• 10 cook pancakes 2 minutes each side and turn gently.
• 11 serve with raspberry sauce, whipped cream, fresh raspberries, and more mini chocolate chips!
• 12 yum!