PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

INGREDIENTS

• 1 ½ Cups Cake Flour
• 1 ½ Tablespoons Baking Powder
• Pinch of Salt
• 1 Tablespoon Sugar
• 1 Cup Milk
• 1 Tablespoon Vanilla Extract
• ¼ Cup Greek Yogurt (Vanilla or Plain)
• 1 egg
• ½ Cup Fresh Raspberries
• ⅓ Cup White Chocolate Chips
• Heart Shaped Metal Cookie Cutter (optional)

INSTRUCTIONS

1. In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.