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Ingredients
- 4 squares unsweetened baking chocolate (1 ounce each)
- 1/4 cup white sugar
- 1/2 cup raspberry syrup (for pancakes—I used Knott’s red raspberry)
- 1 2/3 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature (one stick, 1/4 pound)
- 1 1/2 cups white sugar (not a misprint—you’ll use 1 3/4 cups sugar in all)
- 3 eggs
- 1/3 cup milk
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