Teresa's Recipes
Raspberry White Chocolate Pancakes
Indulge in the delightful combination of sweet, juicy raspberries and creamy white chocolate nestled within fluffy pancakes. Perfect for a special brunch or a cozy weekend breakfast, these pancakes are sure to impress your family and friends. Originating from the classic American pancake tradition, this recipe adds a gourmet twist that brings a burst of fruity flavor and velvety richness to your morning routine.
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Milk
- 1, large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons, melted (plus more for cooking) Butter
- 1 cup, fresh or frozen Raspberries
- 1/2 cup White chocolate chunks
- for serving Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 15g
- Carbs: 42g
- Protein: 7g
- Sodium: 300mg
- Sugar: 10g
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the egg, then add the milk and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the raspberries and white chocolate chunks, ensuring an even distribution throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and brush it with melted butter.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more melted butter to the skillet as needed.
- Serve the pancakes warm, drizzled with maple syrup, and enjoy the burst of flavors!