Chocolate Chip Pancakes

Chocolate Chip Pancakes

  • Servings: 24
  • Difficulty: Easy
  • Print

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Ingredients

  •  2 cups self raising flour
  • 1/4 tsp bicarbonate of soda
  • 1/3 cup caster sugar
  • 1 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla essence
  • 50g butter
  • up to 200g chocolate chips

Method

  1. Melt butter and set aside.
  2. Sift flour and bicarb soda together. Stir in sugar. Make a well in the centre.
  3. Whisk milk, egg, and vanilla together. Pour into well in dry ingredients. Combine well.
  4. Add desired amount of chocolate chips and stir through.
  5. Heat fry pan on medium heat. Cover base of pan with butter.
  6. Pour pancake batter into pan to desired size.
  7. Cook pancakes until bubbles form over the surface. Flip the pancakes. Cook on other side for 1-3 minutes.
  8. Remove from pan. Add more butter for next batch of pancakes.

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Notes

Do not use electric beaters for any part of this recipe. Hand mixing the batter makes for fluffier pancakes.

Do not press the pancakes after you have flipped them. Touching the pancakes outside of flippping and taking them out of the pan is strictly forbidden. (Unless you want flat, squashed pancakes.)

I made about 24 pancakes, each about the same size of the ones in the photos.

Sifting the flour, bicarb soda, and caster sugar is important, as this stops your pancake batter from being lumpy. The only lumps you want in your pancakes are the chocolate chips.

I whisk the egg and vanilla together first so I know the yolk is broken up properly. I then slowly pour the milk in as I’m whisking.

You can use as many (and as many different kinds of) chocolate chips as you want. If you’re cooking for the kids, I would use 200g. You can always sprinkle extra chocolate chips over the pancakes after you’ve poured them into the pan.

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Pour the batter into a tall jug with a spout.

A clever idea is to pour the batter into a tall jug with a spout. This makes it easier to pour the batter into the pan. (This recipe makes three cups of batter.)

Cooking the pancakes with butter gives them a lovely taste, but if you don’t have butter you can use oil.

Make sure you add extra butter to the pan before you pour new batter in; this way you know the pancakes won’t stick.

You can make the pancakes as big as you want, but remember bigger pancakes take longer to cook.

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Make sure there are several bubbles over the surface before flipping.

There should be several bubbles on the surface of your pancake before you flip it for the first time. Flipping when there are too few bubbles means the pancake will still be raw. Flipping when there are too many bubbles means you will have burnt the pancake – burnt chocolate chips neither smell nor taste great.

Each stove top is different – mine only takes about one minute to cook the pancakes on each side. The best way to tell is with the bubbles – experiment with a few small pancakes so you get the hang of telling when how many bubbles is enough. But again, remember that larger pancakes take longer to cook.

And once you’ve flipped the pancakes, you will have to time them depending on the power of your stove top – again, each stove is different. The pancakes should be ready if they move easily when you gently nudge them.

 

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