Subj : BH&G 3436
To   : All
From : Dave Drum
Date : Mon Jul 26 2021 06:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chip Pancakes w/Raspberry Sauce
 Categories: Breads, Chocolate, Fruits, Citrus, Dairy
      Yield: 12 Servings
 
     12 oz Pkg lightly sweetened red
           - raspberries; thawed
      3 tb Sugar
      3 tb Lemon juice
    1/4 c  Orange juice
  1 1/2 c  All-purpose flour
      3 tb Sugar
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      2 lg Eggs
      8 oz Dairy sour cream
      1 c  Milk
    1/4 c  Butter; melted
    1/2 c  Semisweet chocolate pieces
      1 ts Oil
           Pressurized whipped cream
           Fresh raspberries
           Semisweet chocolate pieces
           - (opt)
 
  In a food processor bowl or blender container combine
  raspberries, sugar, lemon juice, and orange juice. Cover
  and process or blend until smooth. Using a rubber spatula
  press sauce through a sieve; discard seeds. Set aside.
  
  In a large mixing bowl combine flour, sugar, baking
  powder, baking soda, and salt. Stir together using a
  whisk.
  
  In medium bowl whisk eggs until the whites and the yolks
  are combined. Add sour cream. Whisk until smooth. Stir in
  milk and melted margarine. Add egg mixture to dry
  ingredients. Whisk or stir gently just until dry
  ingredients are wet. (Do not try to remove all the small
  lumps. The batter should be a little lumpy, not smooth.)
  Gently fold in chocolate pieces. Set batter aside.
  
  Heat griddle or large heavy skillet over medium heat 3 to
  4 minutes or until a few drops of water sizzle when
  carefully sprinkled on griddle. Pour the teaspoon of
  cooking oil onto griddle and spread around with heat-safe
  pastry brush. Stir batter again to distribute chocolate
  pieces.
  
  For larger pancakes, ladle about 1/3 cup batter per
  pancake onto hot griddle. For smaller pancakes, ladle a
  slightly rounded tablespoon of batter per pancake onto
  hot griddle. Cook for 1 to 2 minutes on the first side or
  until the pancakes have bubbly surfaces and the edges
  look slightly dry. Using a wide pancake turner, carefully
  flip pancakes. Cook 1 to 1 1/2 minutes more on the second
  side or until golden brown. Remove from the griddle with
  a pancake turner. (Add additional oil to griddle as
  necessary to keep later batches from sticking.) Repeat
  with the remaining batter.
  
  Serve pancakes immediately. Stir sauce and drizzle over
  pancakes. Top with whipped cream, fresh raspberries,
  and/or additional chocolate pieces.
  
  Makes: 12 servings
  
  Better Homes & Gardens | January 2017
  
  MM Format by Dave Drum - 28 January 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's past time to go when you start asking yourself if it's time to go.
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