Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips.
Chocolate Chip Pancakes
1 1/2 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter (melted)
2 large eggs – separate the whites from the yolks
1 cup chocolate chips
Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt) in one bowl. Combine the wet ingredients (milk, butter and yolks) in another bowl. Combine dry and wet, stir until just mixed together.
Beat the egg whites with a mixer until they form stiff peaks.
Gently fold the whites into the rest of the batter keeping as much of the air you’ve whipped into the whites as possible. Add the chocolate chips
Heat a griddle or saute pan and butter it lightly then drop pancake batter using a large spoon (you’ll need it to evenly distribute the chocolate chips throughout the pancakes) onto the pan. They cook like any other pancakes – when bubbles form on top and burst and edges look dry, it’s time to flip. You needn’t butter the pan between pancakes. This made about 16 pancakes – the extras store well in a ziploc bag the fridge for a few days. No need for syrup on these pancakes . . .
Many thanks to Undomesticated Me for the original recipe post (plus a bonus Easy Brunch Baked Eggs recipe).