Choc chip pancakes
- 2 cups plain flour
- 3 teaspoons baking powder
- 2 tablespoons caster sugar
- 2 eggs, lightly beaten
- 750mL buttermilk
- 75g unsalted butter, melted
- ¾ cup choc chips
- Extra unsalted butter for greasing pan
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in choc chips.
Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring 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 120°C) while cooking the rest of the pancakes. Stir the mixture between pancakes so all the choc 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, yoghurt, cream or mascarpone.
- “oh yum” was my exclamation when I had a cook’s treat straight from the pan. These are sensational and will satisfy the most hardcore sweet tooth!
- Plan ahead; pancakes take a lot longer to cook than pikelets because you do them one at a time. I’d start cooking at least 30 minutes before you want to start serving.
- Flipping them is a bit of a trick; you have to make sure that at least 10 bubbles appear on the surface before gently turning over. Otherwise the uncooked top splatters everywhere. It usually takes me 2-3 pancakes before they start looking presentable!
- Buy the more expensive choc chips that hold their shape when heated; cheaper ones melt and make it very difficult to flip the pancake.
- The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance.