White Chocolate Raspberry Pancakes
We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin
Total TimePrep/Total Time: 30 min.
- 1-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 3/4 cup 2% milk
- 3/4 cup plain Greek yogurt
- 2 tablespoons canola oil
- 1/4 teaspoon almond extract
- 1 cup fresh or frozen raspberries
- 1/4 cup white baking chips
- Optional: additional fresh raspberries and baking chips
- Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips.
- Lightly grease griddle. 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 sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts3 pancakes: 439 calories, 19g fat (7g saturated fat), 110mg cholesterol, 569mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 12g protein.
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