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
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