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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Chocolate Chip Pancakes I

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 teaspoon vanilla
  • 4 tablespoons (½ stick) unsalted butter
  • 1 cup (250 ml / 8.5 oz) non-skim milk
  • 1¼ cups (170 g / 6 oz) flour
  • 1 tablespoon granulated sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 ea. (100 g) eggs
  • 6 oz (170 g) semisweet chocolate chips, or less to taste
  • Butter, for cooking

Method

  1. Combine the butter and milk in a small saucepan.
  2. Place over low heat just until warm and the butter is melted. Let cool slightly.
  3. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
  4. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture.
  5. Add the dry ingredients and mix just until barely blended.
  6. Add the chocolate chips and mix.
  7. Heat a griddle or large skillet over medium heat.
  8. Add about 1 teaspoon of butter and melt until bubbly.
  9. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.
  10. Flip and cook until golden brown on the other side, about 30 seconds more.
  11. Repeat until all the batter is used.
  12. Serve hot.