Name: Chocolate Chunk Pancakes With Raspberry Sauce
Yield: 4 servings
Ingredients: 1 package (10 ounces) frozen sweetened raspberries, thawed; 1/4 cup orange juice; 3 tablespoons lemon juice; 2 tablespoons sugar; 1-1/2 cups all-purpose flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1 cup 2% milk; 3/4 cup vanilla yogurt; 1/4 cup butter, melted; 1/2 cup semisweet chocolate chunks or chips

Servings: 4 persons

1 package (10 ounces) frozen sweetened raspberries, thawed
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons sugar
1-1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup 2% milk
3/4 cup vanilla yogurt
1/4 cup butter, melted
1/2 cup semisweet chocolate chunks or chips

1
Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds.
2
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks.
3
Lightly grease a griddle; heat over medium heat. 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 side is golden brown. Serve with raspberry sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Chunk Pancakes With Raspberry Sauce

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