Woke up early this morning, and was thinking of whipping up a quick breakfast for the lil kiddo. Oh, I haven't been making pancakes for a long time now. So again, I searched BBC Good Food for a yummy, quick and easy recipe. Hmm.. American Blueberry Pancakes with a 5-star from 149 ratings sounds good. Dang. I didn't stock up on blueberries. O'well, I'll just replace them with Chocolate chips then.
The pancakes turned out to be so fluffy and yummy, that the lil kiddo had 3 at one go!
The pancakes turned out to be so fluffy and yummy, that the lil kiddo had 3 at one go!
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| Chocolate Chips Pancakes |
Ingredients
200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
100g chocolate chips
sunflower oil or a little butter for cooking
golden or maple syrup
Method
1.Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the center of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in the chocolate chips.
2.Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup.
For original recipe, click here.
200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
100g chocolate chips
sunflower oil or a little butter for cooking
golden or maple syrup
Method
1.Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the center of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in the chocolate chips.
2.Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup.
For original recipe, click here.
