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By Cabot Creamery Co-operative

Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup

timerPrep Time:

groupsServes: 126 People

There is nothing better than chocolate for breakfast - indulge in these chocolate chunk pancakes made with Cabot’s greek-style yogurt.



1 1/2 cups pure Vermont maple syrup
6 ounces fresh raspberries (about 1 1/2 cups)


2/3 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1 (3 oz) bar Divine 70% Dark Chocolate, coarsely chopped
About 2 tablespoons Cabot Salted or Unsalted Butter, divided


1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Cabot Lowfat Vanilla Bean Greek-Style


Step 1

To make syrup:In medium saucepan over medium heat, gently stir syrup and raspberries until both are warmed through and berries just begin to release their color; remove from heat, cover and set aside.

Step 2

To make pancakes:Begin preheating large skillet over medium-low heat.

Step 3

In medium bowl, whisk together flour, baking powder, baking soda and salt.

Step 4

In small bowl, whisk together yogurt, milk and eggs; stir into dry ingredients just until combined. Stir in chocolate.

Step 5

Add about 1 tablespoon butter to skillet; when melted, add 1/4 cup batter for each pancake, spreading slightly.

Step 6

Cook slowly until some of bubbles that form on surface remain open, about 4 minutes.

Step 7

Flip and cook until golden on second side and cooked through to center, about 2 minutes longer.

Step 8

Wipe skillet clean and make additional pancakes with remaining batter.

Step 9

Serve topped with warm raspberry maple syrup.

Made using Divine 70% Dark Baking Bar

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