These pancakes were more like dessert than breakfast. They were SO GOOD. Next time I will use less chocolate chips though. Still insanely good.
I topped them with Cinnamon Butter (recipe below) and Maple Syrup.
Enjoy!
Chocolate Chip Pancakes
Adapted recipe & photos by Kelly @ somethingdifferentfordinner.blogspot.com
Original recipe by Paula Deen on Food Network
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs, separated
- 3 tablespoons butter, melted plus 4 tablespoons, divided
- 1/2 cup miniature semi-sweet chocolate morsels
- Maple syrup, for serving
Directions:
Preheat griddle on medium low heat.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.
Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle.
Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
Cinnamon Butter:
1/2 stick of sweet cream butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
With an electric mixer, cream these ingredient together on medium speed, until well mixed.
That's it. This butter is also really good to keep on hand in the refrigerator for toast, on top of oatmeal, etc. whatever you what. Thanks for checking in! Have a good Monday.
In a large bowl, combine flour, sugar, baking powder, and salt.
 |
| wet ingredients, mixed |
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff.
 |
| Egg whites, nice and stiff, and the pancake mix |
Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle.
Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked.
Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
Cinnamon Butter:
1/2 stick of sweet cream butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
With an electric mixer, cream these ingredient together on medium speed, until well mixed.
That's it. This butter is also really good to keep on hand in the refrigerator for toast, on top of oatmeal, etc. whatever you what. Thanks for checking in! Have a good Monday.
