Raspberry Chocolate Chunk Pancakes 4 tablespoons butter 3/4 cup plus 3 tablespoons milk 1 large egg 1 cup all-purpose flour 2 teaspoons baking powder 2 cups raspberries 1/2 cup semisweet chocolate chips Real maple syrup In a small saucepan melt 2 tablespoons butter over moderately-low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. In another bowl sift together flour and baking powder, and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips. Preheat oven to 200 degrees F. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface, about 350°F. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes about 4 inches 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 maple syrup.