Ingredients
- vanilla1 tsp
- unsalted butter, ½ stick4 tbsp
- non-skim milk, 250 ml / 8.5 oz1 cup
- flour, 170 g / 6 oz1 1/4 cup
- granulated sugar1 tbsp
- baking powder4 tsp
- salt3/4 tsp
- eggs, 100 g2 ea.
- semisweet chocolate chips, 170 g; or less to taste6 oz
- butter, for cooking
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Combine the butter and milk in a small saucepan.
Place over low heat just until warm and the butter is melted. Let cool slightly.
In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture.
Add the dry ingredients and mix just until barely blended.
Add the chocolate chips and mix.
Heat a griddle or large skillet over medium heat.
Add about 1 teaspoon of butter and melt until bubbly.
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.
Flip and cook until golden brown on the other side, about 30 seconds more.
Repeat until all the batter is used.
Serve hot.