|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Raspberry syrup||1 Tablespoon|
|Raspberries/Sliced bananas||1 Tablespoon, rinsed|
|Sweetened whipped cream||1 Tablespoon|
1. In a bowl, stir sugar, cocoa, baking powder, and salt until well blended. Add flour and mix.
2. In a small bowl, beat egg to blend with milk, 3 tablespoons butter, and vanilla.
3. Add egg mixture and chocolate chips to flour mixture; stir just until evenly moistened.
4. Place a nonstick griddle or 10- to 12-inch nonstick frying pan over medium heat. When hot, lightly butter if desired. Spoon 1/4-cup portions of batter onto griddle, about 1/2 inch apart. Cook pancakes until edges look dry and bubbles on surface begin to pop, about 3 minutes each. Turn pancakes over and lightly brown other side. Transfer to a plate and keep warm; repeat to cook remaining pancakes.