White Chocolate Raspberry Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1-1/2 cups all-purpose flour
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2 tablespoons sugar
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/8 teaspoon ground nutmeg
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2 large eggs, room temperature
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3/4 cup 2% milk
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3/4 cup plain Greek yogurt
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2 tablespoons canola oil
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1/4 teaspoon almond extract
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1 cup fresh or frozen raspberries
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1/4 cup white baking chips
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Optional: additional fresh raspberries and baking chips
Directions
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1.
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.
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2.
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.
Nutrition Facts
3 pancakes: 439 calories, 19g fat (7g saturated fat), 110mg cholesterol, 569mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 12g protein.
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