Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (190g)
- Baking powder: 2 1/2 teaspoons
- Sugar: 3 tablespoons
- Salt: 1/2 teaspoon
- Buttermilk: 1 1/4 cups (300ml)
- Large eggs: 2
- Unsalted butter, melted and cooled: 1/4 cup (57g)
- Semi-sweet chocolate chips: 1/2 cup (60g)
Preparation Time:
15 minutes
Cooking Time:
10-15 minutes
Difficulty Level:
3 (Easy-Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Fold in the chocolate chips.
- Heat a lightly oiled griddle or nonstick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for about 2-3 minutes per side or until golden brown and cooked through.
- Serve warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Nutritional Information:
- Serving size: 4 mini pancakes
- Calories: 250
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 90mg
- Sodium: 400mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Fluffy and tender pancakes
- Rich and decadent chocolate flavor
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These pancakes were absolutely delicious! They were so fluffy and flavorful." - Mary S.
- "I loved the hint of chocolate in each bite. They were easy to make and perfect for a weekend breakfast." - John D.
- "My kids devoured these pancakes! They couldn't get enough of them." - Lisa M.
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough pancakes.
- Let the batter rest for a few minutes before cooking to allow the gluten to relax, which will also result in fluffier pancakes.
- If the pancakes are browning too quickly, reduce the heat to medium-low.
- To keep the pancakes warm, place them in a single layer on a baking sheet in a preheated oven at 200°F (93°C).
