This was surprisingly tasty.
1 portion pancake batter
0.25 cup raspberries
36-40 semi-sweet chocolate chips
Fold the raspberries into the batter. Do not overmix.
Preheat a skillet to medium heat, butter it lightly, then scoop 1/3 cup of batter into it. Top it with 6 chocolate chips.
Bake until bubbly in the center, then flip and bake for about 30-45 second more. Serve with maple syrup and whipped cream.
Splenda is safe. Guess who funded the study.
7 hours ago