1. In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds. Set aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Stir together using a whisk.
3. In medium bowl whisk eggs until the whites and the yolks are combined. Add sour cream. Whisk until smooth. Stir in milk and melted margarine. Add egg mixture to dry ingredients. Whisk or stir gently just until dry ingredients are wet. (Do not try to remove all the small lumps. The batter should be a little lumpy, not smooth.) Gently fold in chocolate pieces. Set batter aside.
4. Heat griddle or large heavy skillet over medium heat 3 to 4 minutes or until a few drops of water sizzle when carefully sprinkled on griddle. Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush. Stir batter again to distribute chocolate pieces.
5. For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle. For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle. Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry. Using a wide pancake turner, carefully flip pancakes. Cook 1 to 1-1/2 minutes more on the second side or until golden brown. Remove from the griddle with a pancake turner. (Add additional oil to griddle as necessary to keep later batches from sticking.) Repeat with the remaining batter.
6. Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped cream, fresh raspberries, and/or additional chocolate pieces.

Makes about 12 (4-inch) pancakes or 48 (2-inch) pancakes.

1. In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired.
3. Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.

Makes 3 servings, or about 11 pancakes.

Nutrition Facts: 1 serving (3 each) equals 611 calories, 28 g fat (13 g saturated fat), 109 mg cholesterol, 1,393 mg sodium, 79 g carbohydrate, 3 g fiber, 13 g protein

1. In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.
2. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
3. Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
4. Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.

Serves 6.