Raspberry and Chocolate Chip Pancakes

• 1-1/2 cups:flour
• 1-1/2 teaspoons:baking powder
• 3/4 teaspoon:baking soda
• 3/4 teaspoon:salt
• 1-1/4 cups:1/2 and 1/2
• 1/4 cup:oil
• 2 large:eggs, lightly beaten
• 1/2 to 1 cup:fresh raspberries
• 1 rounded cup:semisweet mini chocolate chips

Preparation

1. Whisk together all ingredients except chips until just combined.
2. Heat a griddle over medium heat until hot and lightly brush with additional oil.
3. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1-1/2 teaspoons chips.
4. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.
5. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
6. Makes 4 large pancakes.