Ingredients
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1 cup flour
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1 Tbl. sugar
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1 Tbl. baking powder
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1/2 tsp. salt
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1/8 tsp. cinnamon
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1 extra-large egg, well beaten until frothy
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3/4 cup milk
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2 Tbl. vegetable oil
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1 tsp. vanilla
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1 (.375 oz.) square dark chocolate 60% cacao (I used Ghirardelli)
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1 1/2 cups frozen raspberries, (unthawed)
Instructions
In medium-sized bowl, whisk dry ingredients well until very well mixed.In second small to medium bowl, whisk egg until fluffy. Whisk in rest of wet ingredients.Pour wet ingredients over dry ingredients and stir until combined, all is moistened, but still lumpy.Stir in chocolate, and fold in frozen raspberries. Don't over stir, you still want the batter to have small lumps.Get pan hot over medium heat until a few drops of water sprinkled on surface skitter around and sizzle. Pour circles of batter onto pan, not too close together, using a 1/3 cup measuring cup. (*2-3 tablespoons for “silver dollar” pancakes, and 1/2 cup for large pancakes.) Cook pancakes until browned on the bottom, bubbles have stopped forming on the surface and have popped, and edges look “dry”.Turn pancakes carefully by getting underneath on all sides to loosen, and turn holding spatula close to the pan so as not to splatter.Cook other side, watching carefully, for about half as long or until second side is also browned.Serve hot with butter and warmed maple syrup.
