RASPBERRY & PISTACHIO PANCAKES WITH CHOCOLATE DRIZZLE
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Ingredients
  • 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
Instructions
  1. In a large bowl, stir together flour, cocoa, baking powder, salt, and sugar. Whisk in milk, egg, melted butter, and vanilla.
  2. Grease a large skillet with additional butter.
  3. Over medium heat, pour ¼ cup of batter into skillet. Once bubbles form, flip until cooked throughout, about 1 minute.
  4. 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/