It's a beautiful early morning out on our patio, breakfast or brunch is served. Homemade Chocolate Chip Raspberry Pancakes , freshly whipped cream and real maple syrup.
With our side burner on the grill, we just love to cook outdoors, and lucky enough to live somewhere that it's possible all year round. This morning we are frying bacon, brewing a fresh pot of coffee, flipping some pancakes, and listening to the crane birds chirp away enjoying the view.
The fresh raspberries came from the farmers market, and the cream freshly whipped. We alternate back and forth with strawberries and raspberries, but either way, they both go great with chocolate!
2 cups flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 /2 cup minature chocolate chips
1 container of fresh raspsberries or strawberries
fresh whipped cream
nonstick cooking spray
Sift flour, sugar, baking soda and salt into large bowl. In separate bowl, beat buttermilk, egg yolks and melted butter until blended. Beat egg whites in separate bowl until soft peaks form. Stir buttermilk mixture into flour mixture until just blended (there will be some lumps). Add egg whites and carefully fold in until just blended.
Heat large nonstick griddle over medium heat until hot enough to sizzle a drop of water. Brush with thin film of oil or spray. For each pancake, pour 1/4 cup batter onto griddle. Adjust heat to medium-low and cook until tops are covered with small bubbles and edges appear to be setting, about 2 minutes. Turn and cook until golden brown on other side, another 2 minutes. Repeat with remaining batter.
Top with whipped cream, chocolate chips, fresh fruit of choice....pass the maple syrup and enjoy!