Fluffy Chocolate Chip Pancakes
Chocolate chip pancakes were our go to as kids. There was nothing better than having a breakfast filled with loads of butter, chocolate, and maple syrup. Or was that just me?
To make the perfect pancake, you need to start with great ingredients. If you have access to local milled flour, get some. It will make all the difference. If they have quite a few options available, just ask for the closest to their 'all purpose flour'.
Using farm fresh eggs, or at the very least, free range eggs adds another layer of flavour that is unmatched. So if you're lucky enough to have backyard chickens (like us), then use them!
And finally, use a chocolate that best suits your taste. Since we love to add maple syrup and fresh fruit to our pancakes, we used a darker chocolate to make it a little less sweet. We chose our baking chocolate, which is currently sourced from Guatemala and is 68%.
1 1/4 cup (400g) all purpose flour
2 tbsp (24g) baking powder
1 tsp (4g) salt
2 tbsp (30g) cane sugar
3/4 cup (100g) chocolate chips or chunks
3 cups (680g) milk*
1/4 cup (60g) vegetable oil
In a large bowl, mix together all dry ingredients and make a well in the centre.
Crack the eggs directly into the dry mix and whisk slightly.
Weigh in the milk and oil and whisk everything together until JUST combined**
Let batter rest in the refrigerator for 15 minutes
While the batter is resting, if using an electric griddle start preheating to medium heat. If using a frying pan, wait until your batter is rested then continue by heating on medium heat. The pan is hot enough when a droplet of water breaks into several smaller droplets and spreads across the pan.
Add roughly ½ tsp of butter or pan spray to your pan or griddle. Pour or ladle your batter onto your prepared pans using roughly ¼ for each pancake.
When bubbles begin to form on the surface and the edges start to cook flip your pancake over to cook the opposite side.
Continue for each pancake, making sure to grease pan in between each one.
During the cooking process, if your pancakes are browning too fast, turn down your heat.
Serve hot or reserve in fridge / freezer and reheat when desired.
*Can substitute alternative milk noting that consistency may change slightly
**If your batter is over mixed it will result in dense, less fluffy pancakes