WHITE CHOCOLATE RASPBERRY PANCAKES
Make and share this White Chocolate Raspberry Pancakes recipe from Food.com.
Provided by Larawithoutau
Categories Breakfast
Time 35m
Yield 6-8 Pancakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl sift the flour, baking soda, and salt.
- In another smaller bowl add the egg, sour cream, and milk, whisk to blend.
- Add the liquid ingredients to the dry ingredients carefully fold together; fold in raspberries & white chocolate.
- Heat a griddle, spray with non stick cooking spray.
- Pour approximately 1/4 cup batter onto griddle for each pancake.
- Turn pancake and cook until other side is lightly browned.
- Serve plain, with whipped cream, and/or powdered sugar.
Nutrition Facts : Calories 297.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 61, Sodium 273.3, Carbohydrate 31.3, Fiber 1.9, Sugar 13.8, Protein 5.8
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
RASPBERRY CHOCOLATE-CHIP PANCAKES
Categories Chocolate Dairy Fruit Breakfast Brunch Kid-Friendly Quick & Easy Raspberry Summer Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 pancakes
Number Of Ingredients 9
Steps:
- In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Preheat oven to 200° F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. 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. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
- Serve pancakes with syrup.
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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- In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. Set aside.
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