White Chocolate and Berry Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 45
- Protein
- 9
- Cholesterol
- 153
- Sodium
- 521
- Total: 30 min
- Active: 30 min
Ingredients
2/3 cup all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
2 tablespoons white chocolate syrup, plus more for serving
2 tablespoons berry jam
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2/3 cup white chocolate chips, plus more for serving
2 tablespoons salted butter, plus more for serving
Warm maple syrup, for serving
Canned whipped cream, for serving
1 cup diced mixed berries, for serving
Directions
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.