CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE
Chocolate and raspberries are two of my ideal ingredients, so I pack both into pancakes. I make them in honor of my sister, who adores chocolate. -Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.
Nutrition Facts :
OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP
Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Time 30m
Yield 18 pancakes (1 cup syrup).
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes., Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight., To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown., Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.
Nutrition Facts : Calories 339 calories, Fat 8g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 747mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
BLUEBERRY AND RASPBERRY PANCAKE TOPPING
Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.
Provided by thr33things
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 10.3 g
CHOCOLATE PANCAKES WITH BLUEBERRY RASPBERRY SYRUP
Dad used to love these pancakes back in the 1980's. The chocolate pancake is not too sweet by itself but with the syrup and whipped topping this dish becomes almost a dessert. Sometimes Mom would make the syrup with just blueberries or just raspberries but it is best with both. This is certainly not an everyday recipe, but its...
Provided by Kathie Carr
Categories Pancakes
Time 20m
Number Of Ingredients 17
Steps:
- 1. Syrup: Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.
- 2. Chocolate Pancakes: In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well. Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them. For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
- 3. To serve pour warm syrup over pancakes and top with whipped cream or topping.
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