1/2 stick (1/4 C.) unsalted butter 3/4 C. plus 3 T. milk 1 large egg 1 C. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 C. picked-over raspberries 1/2 C. semi-sweet chocolate chips
In a small saucepan, melt 2 tablespoon butter over low heat; stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl, whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt; stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips. Preheat oven to 200F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula, spread over griddle. Working in batches, drop 1/4-cup measure of batter onto griddle to form pancakes about 4" in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner. Serve pancakes with syrup (heated). Makes about 10 pancakes, serving 2 generously.