Breakfast & Brunch

Chocolate chip pancakes

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Nutrition and extra info

  • Vegetarian

    • Nutrition: per serving

  • kcal624
  • fat19g
  • saturates10g
  • carbs95g
  • sugars39g
  • fibre4g
  • protein16g
  • salt1.53g
  • Ingredients
  • Method

    • Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp caster sugar
  • 2 medium eggs
  • 300ml whole milk
  • 150g milk chocolate chips
  • butter, for frying

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • whipped cream or ice cream, to serve (optional)

    • Method

    1. Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.

    2. Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.

    3. Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.

    4. Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like. 

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