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Raspberry Rye Pancakes With Chocolate Maple Syrup

¾ cup all-purpose flour

¾ cup rye flour

3 tablespoons sugar

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup milk

2 eggs

6 tablespoons butter, melted, plus extra for cooking

1 cup fresh raspberries

½ cup maple syrup

2 tablespoons cocoa powder

Heat the oven to 275 degrees.

In a medium bowl, whisk together the all-purpose flour, rye flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together the milk, eggs and butter. Stir the milk mixture into the flour mixture just until moistened; there should still be some lumps in the batter.

Heat a large skillet over medium-high. Melt a small amount of butter in the pan and swirl to coat the bottom.

Drop ¼ cup batter into the pan and nestle a few raspberries into the batter. Cook for 3 to 4 minutes, or until set around the edges and bubbled. Flip over and cook for another 3 to 4 minutes, or until browned and cooked through. Place on a pan in the oven to keep warm. Repeat with the remaining batter.

In a small saucepan, whisk together the maple syrup and cocoa powder. Cook over medium to warm, whisking frequently. Serve over the pancakes.

Serves 6

Nutrition information per serving: 380 calories; 150 calories from fat (39 percent of total calories); 17 g fat (10 g saturated; 0.5 g trans fats); 110 mg cholesterol; 400 mg sodium; 52 g carbohydrate; 6 g fiber; 24 g sugar; 8 g protein.

Alison Ladman

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