By Babble | March 17th, 2011 at 12:00 am

Chocolate Chip Pancakes

Serving Size:

12-16

Special Info:

Nut free

Ingredients:

2 cups plain flour

3 tsp baking powder

2 tbsp sugar

2 eggs, lightly beaten

3 cups buttermilk

2.5 oz unsalted butter, melted

3/4 cup chocolate chips

Extra unsalted butter for greasing pan

Method:

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in chocolate chips.

Heat a large non-stick frypan over medium heat and melt 1/4 teaspoon of the extra butter. Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 250°F) while cooking the rest of the pancakes. Stir the mixture between pancakes so all the chocolate chips are not left on the bottom of the bowl.

Serve in stacks of 2-3. Great on their own but also wonderful with fresh berries, yogurt, whipped cream or mascarpone.

Noted:

The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance.

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By Babble | March 2nd, 2010 at 5:23 pm

Serving Size: 12-16

Special Info: Nut free

Ingredients:

2 cups plain flour
3 tsp baking powder
2 tbsp sugar
2 eggs, lightly beaten
3 cups buttermilk
2.5 oz unsalted butter, melted
3/4 cup chocolate chips
Extra unsalted butter for greasing pan

Method:

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in chocolate chips.

Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 250°F) while cooking the rest of the pancakes. Stir the mixture between pancakes so all the chocolate chips are not left on the bottom of the bowl.

Serve in stacks of 2-3. Great on their own but also wonderful with fresh berries, yogurt, whipped cream or mascarpone.

Notes:

The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance.

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