Ingredients
1 package (10 ounces) frozen sweetened raspberries, thawed1/4 cup orange juice3 tablespoons lemon juice2 tablespoons sugarPANCAKES:1-1/2 cups all-purpose flour3 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs, room temperature1 cup 2% milk3/4 cup vanilla yogurt1/4 cup butter, melted1/2 cup semisweet chocolate chunks or chips
Preparation
Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.
