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Boysenberry Chocolate Chip Pancakes Recipe

1/2 stk (1/4 c.) unsalted butter
3/4 c. Plus 3 Tbsp. lowfat milk
1 lrg Egg
1 c. All-purpose flour
2 tsp Baking pwdr
1/4 tsp Salt
1 c. Picked-over Boysenberries
1/2 c. Semisweet chocolate chips


In a small saucepan heat 2 Tbsp. butter over moderately low heat, stirring. Stir in lowfat milk and heat till just hot. Remove pan from heat. In a bowl whisk together lowfat milk mix and egg. Into another bowl sift together flour, baking pwdr, and salt and stir in egg mix till just combined. Gently stir in Boysenberries and chocolate chips. Preheat oven to 200 Heat a griddle over moderate heat till warm sufficient to make a drop of water scatter over surface. Add in 1 tsp. butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-c. measures of batter onto griddle to create pancakes about 4 inches in diameter and cook till bubbles appear on surface and undersides are golden, about 2 min. Flip pancakes with spatula and cook till undersides are golden and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep hot, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner. Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously. Accompaniment: pure maple syrup, heated

Source: cookeatshare.com