Chocolate Pancakes with Blueberry Raspberry Syrup
|BLUEBERRY RASPBERRY SYRUP:|
|1 c||fresh blueberries|
|1 1/2 c||fresh raspberries|
|2 Tbsp||melted butter|
|1 c||all purpose flour|
|1/3 c||cocoa, unsweetened powder|
|1/2 tsp||baking soda|
|1/2 tsp||vanilla extract|
|1/2 c||chocolate chips, optional|
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Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.Chocolate Pancakes:
In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well.
Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them.
For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.To serve pour warm syrup over pancakes and top with whipped cream or topping.