Ingredients
2cupsfrozen raspberries
¾cupsugar
½cupwater
2tsplemon juice
1¼tspcornstarch
1¼all purpose flour
1tspbaking powder
½tspbaking soda
¼tspkosher salt
3tbspsugar
1¼cupsbuttermilk
1large egg
1tspvanilla extract
½cupmini chocolate chips
butter,for the pan
Preparation
Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil.
Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine.
Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula. Fold in the mini chocolate chips.
Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan.
Ladle the batter onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side.
Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
