Dark Chocolate Raspberry Pancakes
Yield: 6-8 pancakes
  • 1 cup all-purpose flour (or ½ cup whole wheat pastry flour and ½ white)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
  • ½ cup finely chopped dark chocolate
  • 4 oz. of fresh (or frozen) raspberries
  • ½ cup maple syrup (plus more if you like!)
  1. Preheat a griddle or skillet over medium-low heat.
  2. Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.
  3. Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.
For the Syrup:
  1. Mash the raspberries with a fork and stir in the syrup. Warm to your liking.
  2. Top pancakes with butter and syrup. Enjoy!
Recipe by The Baker Chick at https://www.thebakerchick.com/dark-chocolate-raspberry-pancakes/