Ingredientes para Pancakes With Mini Chocolate Chips Raspberry Sauce
- 1 cup fresh raspberries
- 1/4 cup sugar (for sauce) + 1/4 cup granulated sugar (for pancakes)
- 2 tablespoons lemon juice
- Orange Juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 cups milk
- 2 tablespoons melted unsalted butter
- Mini Chocolate Chip
- Cooking Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pancakes With Mini Chocolate Chips Raspberry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pancakes With Mini Chocolate Chips Raspberry Sauce
- **Make the Raspberry Sauce:** Combine 1 cup fresh raspberries, 1/4 cup sugar, and 2 tablespoons lemon juice in a food processor or blender. Blend until smooth.
- **Strain the Sauce:** Press the raspberry mixture through a fine-mesh sieve using a rubber spatula to remove the seeds. Discard the seeds.
- **Prepare the Pancake Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- **Combine Wet Ingredients:** In a medium bowl, whisk 2 large eggs until light and frothy. Stir in 1/2 cup sour cream until smooth.
- **Combine Wet and Dry:** Gradually whisk in 1 1/2 cups milk and 2 tablespoons melted unsalted butter to the wet ingredients. Add the wet ingredients to the dry ingredients.
- **Gently Mix:** Whisk gently until just combined. The batter will be slightly lumpy.
- **Add Chocolate Chips:** Gently fold in 1/2 cup mini chocolate chips.
- **Prepare the Griddle:** Heat a lightly oiled griddle or large non-stick skillet over medium heat. Use a heat-resistant pastry brush to spread the oil evenly.
- **Cook the Pancakes:** Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip gently when bubbles start to form on the surface.
- **Serve:** Serve the pancakes immediately with the raspberry sauce, whipped cream (optional), fresh raspberries (optional), and extra mini chocolate chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
48g
Fat
35g
Carbs
9g
