Chocolate Chip Pancakes with Raspberry Syrup

Preheat oven to 200 degrees F.

In a medium bowl mix flour, sugar, salt and baking powder. Whisk in milk, melted butter, and eggs. Whisk just until dry ingredients are blended in with the wet ingredients. Stir in chocolate chips.

Preheat a non-stick skillet over medium heat with half the unmelted butter. While pan is heating, place frozen raspberries, water, and agave nectar in a small saucepan and bring to a simmer over medium high heat. When skillet is hot and butter is melted, drop pancake batter onto the pan 1/2 cup at a time, working in batches of two pancakes at a time. Let pancakes cook until bubbles start to form on top then flip to the other side (watch that the bottom does not get too brown, heat may need to be adjusted to medium low). Cook another minute on the other side until light brown. Transfer cooked pancakes to a foil lined baking sheet in the pre-heated oven.

Melt more butter in the skillet and repeat process with remaining batter. While pancakes are cooking continue to simmer raspberries until frozen berries having broken up in the simmering liquid, cooking for about 10 minutes. Run raspberry puree through a strainer and discard solids. Return liquid to the pan and continue simmering until the sauce has a syrupy consistency. Taste and add additional sweetener if desired. Serve pancakes warm with warm raspberry syrup.