1cupfresh raspberries, or 1 cup thawed frozen berries
1cupchocolate chips, I used mini
Buttermilk Syrup
1/2 cup butter, not margarine
1/2cupbuttermilk
1 cupsugar
2teaspoonsvanilla
1/2teaspoonbaking soda
Instructions
In a medium bowl beat egg, buttermilk, melted butter and vanilla together with whisk.
Add all of the dry ingredients and mix once. The batter will be a bit lumpy. If it's too think add a little water.
Heat griddle to about 330-350 degrees or if using a pan on the stove about medium high heat. Grease the pan and add 1/4 cup of batter to the pan. Sprinkle with chocolate chips and raspberries, I broke the berries in half and placedthe berries on the pancakes. Cook until bubbles rise and start to pop, then flip the pancake. Once. Do not pat down. Cook (about 2-3 minutes). To test, use the corner of the spatula and poke the cake in the middle. If the pancake is done, it will spring back.
Serve immediately with more chocolate chips, fresh berries, andhome made Buttermilk Syrup.
Buttermilk Syrup
Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling. Boil for about 1 minute. Remove from heat and add vanilla and baking soda (this will foam up, so make sure your pan is big enough to accommodate). Stir until combined. Serve immediately over pancakes or waffles.