There is nothing better than chocolate for breakfast - indulge in these chocolate chunk pancakes made with Cabot’s greek-style yogurt.
By Cabot Creamery Co-operative
Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup
Prep Time:
Serves: 126 People
Ingredients
Syrup
1 1/2 cups pure Vermont maple syrup
6 ounces fresh raspberries (about 1 1/2 cups)
Yogurt
2/3 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1 (3 oz) bar Divine 70% Dark Chocolate, coarsely chopped
About 2 tablespoons Cabot Salted or Unsalted Butter, divided
Pancakes
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Cabot Lowfat Vanilla Bean Greek-Style
Method
Step 1
To make syrup:In medium saucepan over medium heat, gently stir syrup and raspberries until both are warmed through and berries just begin to release their color; remove from heat, cover and set aside.
Step 2
To make pancakes:Begin preheating large skillet over medium-low heat.
Step 3
In medium bowl, whisk together flour, baking powder, baking soda and salt.
Step 4
In small bowl, whisk together yogurt, milk and eggs; stir into dry ingredients just until combined. Stir in chocolate.
Step 5
Add about 1 tablespoon butter to skillet; when melted, add 1/4 cup batter for each pancake, spreading slightly.
Step 6
Cook slowly until some of bubbles that form on surface remain open, about 4 minutes.
Step 7
Flip and cook until golden on second side and cooked through to center, about 2 minutes longer.
Step 8
Wipe skillet clean and make additional pancakes with remaining batter.
Step 9
Serve topped with warm raspberry maple syrup.
