Raspberry Chocolate-Chip Pancakes recipe


5/5 - 0 Total votes

Servings: 2
Prep time: None None
Cooking time: None None

Ingredients

8 : lb RADISH RED FRESH

1 : sm Red Onion

2 : bn Radish

15 : oz Mandarin Oranges; Drain And

-Reserve : -Reserve

2 : tb Extra Virgin Olive Oil

1 : tb Red Wine Vinegar

1 : bn Radishes; thinly sliced

Lettuce : Lettuce leaves

Directions

0: In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring

1: Stir in milk and heat until just warm

2: Remove pan from heat

3: In a bowl whisk together milk mixture and egg

4: Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined

5: Gently stir in raspberries and chocolate chips

6: Preheat oven to 200ø Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface

7: Add 1 teaspoon butter and with a metal spatula spread over griddle

8: Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes

9: Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through

10: Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven

11: Make more pancakes with remaining butter and batter in same manner

12: Serve pancakes with syrup

13: Makes about 10 pancakes, serving 2 generously

14: Accompaniment: pure maple syrup, heated Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4 <c4@groupz

15: net> on Aug 19, 1997







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