Raspberry White Chocolate Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Granulated sugar

2 tablespoons

Milk

1 cup

Egg

1, large

Vanilla extract

1 teaspoon

Butter

2 tablespoons, melted (plus more for cooking)

Raspberries

1 cup, fresh or frozen

White chocolate chunks

1/2 cup

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, beat the egg, then add the milk and vanilla extract. Mix until smooth.
3. 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.
4. Gently fold in the raspberries and white chocolate chunks, ensuring an even distribution throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and brush it with melted butter.
6. 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.
7. Repeat with the remaining batter, adding more melted butter to the skillet as needed.
8. Serve the pancakes warm, drizzled with maple syrup, and enjoy the burst of flavors!