RASPBERRY & PISTACHIO PANCAKES WITH CHOCOLATE DRIZZLE
- 1 and ½ cups flour
- 3 tablespoons cocoa
- 3 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 and ½ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 pint raspberries
- ¼ cup pistachios, chopped
- ¾ cup milk chocolate chips, melted
- Additional butter
- In a large bowl, stir together flour, cocoa, baking powder, salt, and sugar. Whisk in milk, egg, melted butter, and vanilla.
- Grease a large skillet with additional butter.
- Over medium heat, pour ¼ cup of batter into skillet. Once bubbles form, flip until cooked throughout, about 1 minute.
- Serve pancakes topped with raspberries, chopped pistachios and chocolate drizzle.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/01/30/raspberry-pistachio-pancakes-with-chocolate-drizzle/
3.5.3208