Chocolate Chip Pancakes with Raspberry Sauce

Ingredients

• 2 cups frozen raspberries
• 3/4 cup sugar
• 1/2 cup water
• 2 teaspoons lemon juice
• 1 1/4 teaspoons cornstarch
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 tablespoons sugar
• 1 1/4 cups buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• Butter, for the pan

Directions

1. Start with the syrup: Add the raspberries, sugar, water, lemon juice, and cornstarch to a small saucepan, then stir everything together. Set it over medium-high heat and cook until the berries collapse and the liquid comes up to a boil. Keep it boiling for 3 to 5 minutes, just long enough for it to thicken, then take the pan off the heat and let it cool.
2. For the batter, whisk the flour, baking powder, baking soda, kosher salt, and sugar in a medium mixing bowl. In another small bowl, whisk the buttermilk with the egg and vanilla until smooth.
3. Add the buttermilk mixture to the flour mixture, then stir with a gentle hand. Use your spatula to nudge apart any big dry patches of flour, but do not chase every tiny lump. Fold in the mini chocolate chips.
4. For the pancakes, warm a large nonstick skillet or griddle over medium heat. Drop in a pat of butter and swirl it around so the cooking surface is coated. Spoon the batter onto the hot surface, using about 1/4 cup for each pancake, and cook until the underside is golden and bubbles spread across the top. Turn the pancakes and cook the other side until golden.
5. Continue the same way with the rest of the batter. Serve the pancakes warm with the raspberry syrup drizzled over the top.