Chocolate Chip Pancakes with Fresh Well•Pict Berries
1 clamshell Well•Pict strawberries, sliced
1 clamshell Well•Pict raspberries
1 cup all purpose flour
1 cup milk
2 tbsp melted butter
2 tsp baking powder
1 tsp sugar
½ tsp salt
½ cup butter and mixed berry or maple syrup
1 cup chocolate chips, either milk or semi-sweet
½ cup powdered sugar, sifted
Combine flour, sugar, baking powder and salt in a large bowl. Add the egg, melted butter and milk and beat until the batter is thoroughly combined. Let the batter stand for 10 minutes before using. You can reduce prep time on this recipe by using any box pancake mix of your preference instead of making from scratch.
Place griddle (or pan) on medium heat, melt butter in the pan to prevent pancakes from sticking (or use cooking spray). Pour ¼ cup full of settled batter onto griddle/pan, then place as many chocolate chips as desired on top of the batter. When a spatula slides underneath the pancake easily, flip to finish cooking other side.
As soon as the pancake comes off the griddle, spread about 1 tsp of butter over the top of one side and sift the powdered sugar over it. Place sliced strawberries over this. Repeat this process with a second pancake on top, finishing with other berries and maple or mixed berry syrup. If you’re a chocolate lover, melt additional chocolate chips in the microwave and use as a glaze on top.