Chocolate Chip Pancakes with Mixed Berry Sauce

Ingredients:

SAUCE
•	3/4 cup fresh or frozen raspberries
•	5 tablespoons water, divided
•	1/4 cup firmly packed brown sugar
•	1 tablespoon cornstarch
•	2 teaspoons lemon juice
•	3/4 cup sliced fresh or frozen strawberries
•	3/4 cup fresh or frozen blueberries (optional)
•
PANCAKES
•	Crisco® Original No-Stick Cooking Spray
•	1 large egg
•	3/4 cup milk
•	1 (7 oz.) package Martha White® Chocolate Chip Muffin Mix

Directions:

1	COMBINE raspberries and 2 tablespoons water in a small non-aluminum saucepan. Cook over medium heat about 5 minutes or until berries soften. Press berry mixture through a sieve; discard seeds.
2	COMBINE raspberry puree and 3 tablespoons water, brown sugar, cornstarch, lemon juice and strawberries in saucepan; cook over medium heat until thickened, 3 to 5 minutes. Stir in blueberries, if desired.
3	HEAT griddle or skillet to medium heat (350ºF). Spray lightly with no-stick cooking spray. Combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear (batter will be thin). For each pancake, pour about 1/4 cup of batter onto hot griddle. Cook 1 to 2 minutes or until pancakes begin to look dry around the edges. Turn, cook 1 to 2 minutes, or until golden brown. Serve topped with Mixed Berry Sauce.