Raspberry White Chocolate Pancakes

Ingredients - Serves 4

• Maple syrup - For serving
• Butter - 2 tablespoons, melted
• White chocolate chunks - 1/2 cup
• Raspberries - 1 cup
• Vanilla extract - 1 teaspoon
• Milk - 1 1/2 cups
• Egg - 1
• Sugar - 2 tablespoons
• Salt - 1/2 teaspoon
• Baking powder - 2 teaspoons
• All-purpose flour - 2 cups

Let's Get Started

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg and then add the milk and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.
4. Gently fold in the raspberries and white chocolate chunks.
5. Heat a non-stick skillet or griddle over medium heat and brush with melted butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, adding more melted butter to the skillet as needed.
8. Serve the pancakes warm with maple syrup drizzled on top.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 350
• Fat: 12g
• Carbs: 50g
• Protein: 8g
• Sodium: 300mg
• Sugar: 20g