Fluffy Chocolate Chip Buttermilk Pancakes

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Recipe's preparation

I have been refining my buttermilk pancake recipe over the last year, with my young family and wife as weekly taste testers.

 

I seemed to hit the jackpot when I turned them into choc-chip pancakes, and after a few more tweaks this is now our weekly Saturday morning family breakfast treat.

 

The recipe uses a full carton of buttermilk, is very simple to make in the morning, even before coffee, producing 10 beautifully fluffy and very yummy pancakes

Making the pancake batter

1. Mill the flour, sugar, cocoa powder and baking soda for 30 seconds

2. Add the remaining ingredients and mix at speed 3 for 5 seconds, then stir by hand to finish combining everything

3. Mix at speed 5 for 10 seconds.  The finished batter should be smooth and runny, with an even chocolate colour

Cooking the pancakes

1. Preheat a crepe pan over medium heat

2. Melt a teaspoon of butter in the pan, and use a silicone brush to ensure the butter covers the base of the pan

3. Place a small ladle-full of the pancake batter in the pan

4. Evenly sprinkle the pancake with a dessert-spoon of chocolate bits

5. Cook for 3-5 minutes, flipping it once the underside is nicely browned, and before the top surface is cooked.  

6. Cook the other side for 2-3 minutes

Serving

If you want to be fancy, serve with sliced banana, fresh mint leaves, and dustings of icing sugar.

If you are a normal family like mine, just eat them straight up, or wrapped around a banana!