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1
To make the pancakes, sift the flour, cocoa, baking powder, salt & sugar into a large mixing bowl.
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2
Add the chocolate chips to the dry ingredients.
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3
Beat the eggs and vanilla together.
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4
Add the melted butter and most of the milk (1 1/4 cups) to the eggs and vanilla and continue to blend.
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5
Pour the liquid mix over the dry ingredients and stir thoroughly.
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6
It should be the consistency of a really good chocolate milkshake, if not, slowly add remaining milk till consistency is attained.
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7
To make raspberry sauce, place half the raspberries in a small saucepan over medium heat.
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8
Stir in the sugar, water and liqueur.
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9
When the raspberries start to collapse and liquefy, turn the heat down to low, and cook until they're very soft.
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10
Pour through a strainer to remove the seeds, pushing against the solids to extract all of the juice.
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11
Add the remainder of the raspberries to the juice, and stir.
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12
Set aside until pancakes are done.
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13
To cook the pancakes, place a griddle or a large skillet over moderate heat, and brush the surface with a little melted butter.
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14
Using a ladle, drop batter onto the griddle to make pancakes about 2-3 inches across.
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15
Cook until the edges begin to look dry and bubbles appear on the surface.
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16
Flip gently and cook for another minute or so on the other side.
