WHITE CHOCOLATE RASPBERRY PANCAKES

White Chocolate Raspberry Pancakes image

We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

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Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, room temperature
3/4 cup 2% milk
3/4 cup plain Greek yogurt
2 tablespoons canola oil
1/4 teaspoon almond extract
1 cup fresh or frozen raspberries
1/4 cup white baking chips
Optional: additional fresh raspberries and baking chips

Steps:

Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 439 calories, Fat 19g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 569mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.