Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 2 (serving size: 1 1/2 cups pancake pieces)
Photo: Kelsey Hansen; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis

How to Make It

Step 1

Preheat oven to 350°F. Place 1 tablespoon of the butter in a small microwave-safe bowl, and microwave on HIGH until melted, about 30 seconds.  Stir together flour, sugar, and salt in a medium bowl, and make a well in center of mixture. Whisk together milk, egg yolks, and vanilla in a separate bowl. Pour milk mixture into well of flour mixture, and whisk until combined. Gently fold in melted butter.

Step 2

Beat egg whites with an electric mixer fitted with whisk attachment on high speed until stiff peaks form, 1 1/2 to 2 minutes. Fold, in 2 batches, into batter until just combined.

Step 3

Melt 2 tablespoons of the butter in a large, nonstick ovenproof skillet over medium. Pour pancake batter into skillet, and cook until golden on the bottom, about 4 minutes. Sprinkle with chocolate chips. Transfer skillet to preheated oven, and bake until set, about 7 minutes. Flip pancake, and bake until golden, 2 to 3 more minutes. Turn pancake out onto a cutting board, and break into bite-size pieces.

Step 4

Return skillet to heat, and increase heat to medium-high. Add remaining 2 tablespoons butter, and cook until melted and beginning to brown, about 1 minute. Add pancake pieces, and sprinkle evenly with powdered sugar; cook, stirring gently and often, until browned and lightly crisp, 2 to 3 minutes, Sprinkle with almonds, and top with raspberries. Dust with powdered sugar, and serve immediately with jam. 

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