It's the second most wonderful time of the year! It's Pancake Day!!! These are so quick and easy to prepare they're perfect for making when you get home from work or school and don't want to lose any precious pancake-eating time! Unlike some American-style pancakes, these aren't heavy or too filling, meaning, of course, that you can eat more of them. Who doesn't want that?
FLUFFY CHOCOLATE CHIP PANCAKES
Yield: 6-8 pancakes Time: 20 minutes
135g plain flour
1 teaspoon baking powder
1/4 teaspoon salt (I use Himalayan salt as it's unrefined)
2 tablespoons caster sugar
130ml whole milk
1 large egg
2 tablespoons olive oil (or melted butter, cooled)
1 teaspoon vanilla extract
150g milk chocolate chips
maple syrup, for serving (optional)
- Sift together the flour and baking powder into a large bowl, and stir in the caster sugar and salt until combined.
- In a jug, whisk together the milk, egg, vanilla and oil until combined.
- Pour the wet ingredients into the dry and whisk with a fork until all the lumps have disappeared.
- Add the chocolate chips and stir until well mixed.
- Heat a non-stick frying pan over a medium heat, and add a knob of butter. Once melted, spoon in a tablespoon of mixture, tilting the pan until it's spread evenly into a circle (or use a mould, if you have one - I used a greased stainless steel cookie cutter for mine!). Leave it to cook until you see small bubbles appearing on the surface, then flip and cook the other side for another minute or two. Repeat until you've used up all your batter! Serve hot, drizzled with pure maple syrup.
Adapted from BBC Good Food.