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Chocolate Raspberry Pancakes

2 cups all-purpose flour
2 Tbsp. sugar
2 Tbsp. baking powder
2 eggs, beaten
2 cups chocolate milk
1/4 cup butter,* melted; plus additional butter for cooking
2 tsp. pure vanilla extract
1/4 cup chocolate chips
1 pint raspberries

In a medium bowl, combine flour, sugar, and baking powder; set aside. In another bowl, combine eggs, chocolate milk, 1/4 cup melted butter, and vanilla. Whisk wet ingredients into dry ingredients, just until moistened. Melt 1 Tbsp. butter on a griddle preheated to 300°F, or a heavy skillet over medium heat. Pour 1/4 cup batter for each pancake. Drop 5 to 6 chocolate chips and raspberries on each pancake. When pancake begins to bubble, flip and cook 30 seconds to 1 minute more, or until golden. Remove to a warm platter and repeat with remaining batter and butter as necessary; serve immediately with butter and your choice of toppings. Extra pancakes may be frozen in a resealable plastic bag to enjoy later. Reheat frozen pancakes in a microwave. Makes 20 (4-inch) pancakes.
* If using unsalted butter, add 1/4 tsp. salt.

 

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