Raspberry and Dark Chocolate Buttermilk Pancakes
Fluffy, moist, decadent and filled with bursts of fresh raspberries.....this is a delicious take on your average pancake recipe!
Equipment
- Mixing Bowls
- Griddle
Ingredients
- 1/2 cup Salted Butter Melted and Cooled
- 2 1/2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1 teaspoon salt
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 2 cups Buttermilk
- 1/2 cup 1% Milk
- 2 Eggs
- 1 cup Dark Chocolate Chips
- 3/4 cup Fresh Raspberries
- Extra Virgin Olive Oil Spray
Instructions
- Microwave butter in a small mixing bowl until melted; set aside and cool completely.
- In a large mixing bowl, whisk together flour, sugar, salt, baking soda and baking powder.
- In a medium mixing bowl, beat the eggs; add the vanilla extract, almond extract, buttermilk and milk; whisk until combined.
- Add the wet ingredients into the large mixing bowl of dry ingredients; stir until the batter begins to form.
- Fold in the dark chocolate chips and raspberries; set batter aside and leave untouched for 10 minutes.
- Heat a griddle on medium heat and spray the surface with extra virgin olive oil spray. (You will spray before each fresh pour of batter to prevent sticking.)
- Pour batter onto the heated and greased griddle by 1/3 cup scoops.
- When bubbles begin to form on top of the batter, flip the pancakes and continue cooking for another 3 minutes; or until golden brown.
- Serve immediately. Enjoy!