Servings: Makes 20 (4-inch) pancakes
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
2 eggs, beaten
2 cups chocolate milk
1/4 cup (2 ounces) butter,* melted; plus additional butter for cooking
2 teaspoons pure vanilla extract
1/4 cup chocolate chips
1 pint raspberries
In medium bowl, combine flour, sugar and baking powder; set aside. In another bowl, combine eggs, chocolate milk, 1/4 cup melted butter and vanilla. Whisk wet ingredients into dry ingredients, just until moistened.
Melt 1 tablespoon butter on griddle preheated to 300F, or heavy skillet over medium heat. Pour 1/4 cup batter for each pancake. Drop 5 to 6 chocolate chips and raspberries on pancake. When pancake begins to bubble, flip and cook 30 seconds to 1 minute more, or until golden. Remove to warm platter and repeat with remaining batter and butter as necessary; serve immediately with REAL butter and your choice of toppings. Extra pancakes may be frozen in resealable plastic bag. Reheat frozen pancakes in microwave.
* If using unsalted butter, add 1/4 teaspoon salt.
This recipe courtesy of Wisconsin Milk Marketing Board.