Chocolate chip pancakes for brunch

Chocolate chip pancakes

Chocolate chip pancakes are a stellar variation of my recipe for delicious American pancakes with buttermilk. Here I prepare them as chocolate pancakes and add a little vanilla sugar, the result is irresistible like everything else delicious with chocolate Perfect for a sweet weekend brunch, for a birthday breakfast or for a lovely holiday day where you feel like and have time to do a little extra.

I serve them with an ice-cold dollop of butter and maple syrup, and I highly recommend serving a good portion of fluffy scrambled eggs and crispy bacon, yum!

Working time 30 minutes.

Number of people: 4.

Would you like a picture on the printout?

Chocolate chip pancakes

30 min.

30 min.

4 pers.

while I'm cooking

150 g wheat flour

1 tablespoon sugar

½ teaspoon vanilla sugar

1 pinch of salt

1 teaspoon baking powder

2½ dl buttermilk

2 eggs

50 g chocolate buttons

1 tablespoon butter, for frying

For serving

1 dl maple syrup

20 g butter, ice cold and diced

25 g dark chocolate, coarsely chopped

Mix the flour, sugar, vanilla sugar, salt and baking powder well in a bowl. Whisk the buttermilk and egg yolks into the bowl with the dry ingredients.

Place the egg whites in a clean bowl and use clean whisks to whip the egg whites. Whip until the egg whites form peaks and the bowl can be turned over without the fluffy egg whites falling out. Carefully fold the egg whites into the batter without knocking the air out of it.

Heat a pan over medium heat and melt butter on the pan. Spoon the batter onto the pan in small batches, place 4-5 chocolate buttons on each pancake and add a little extra batter if desired. Fry the pancakes for 2-3 minutes on one side, until golden around the edges, then flip and fry on the other side.

Serve the warm chocolate chip pancakes with ice-cold butter and maple syrup.

Keep my screen on while I cook.