Chocolate Chip Pancakes

Chocolate Chip Pancakes

Buttermilk pancakes with a hint of cocoa in the batter and hand chopped dark chocolate that melts into molten puddles, topped with vanilla whipped cream.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 12 Pancakes

Calories: 698

Ingredients Equipment Method

Ingredients

4 ounces dark chocolate, 60 to 70 percent, coarsely chopped

1 and 3/4 cups all purpose flour

1 tablespoon unsweetened cocoa powder, sifted

3 tablespoons packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1 and 1/2 cups buttermilk, room temperature

2 large eggs, room temperature

4 tablespoons unsalted butter, melted and cooled

1 and 1/2 teaspoons vanilla extract

2 tablespoons unsalted butter, for the griddle

1 cup cold heavy cream

2 tablespoons powdered sugar, sifted

1 teaspoon vanilla extract

1 ounce dark chocolate, for shaving

Flaky sea salt, to finish

Equipment

1 a sharp chef's knife and a large cutting board
1 a large mixing bowl
1 a medium mixing bowl
1 a chilled bowl for the cream
1 a balloon whisk or hand mixer
1 a rubber spatula.
1 a large flat matte white ceramic coated griddle pan.

Method

Chop the chocolate bar across the grid at an angle into irregular shards, keeping the fine dust.

Sift the cocoa into the flour and whisk with the brown sugar, baking powder, baking soda, and salt.

Whisk the buttermilk, eggs, melted butter, and vanilla, then fold into the dry in no more than 12 strokes.

Fold in the chopped chocolate for 3 or 4 strokes only and rest the batter 5 minutes.

Heat a griddle over medium low for 3 minutes and add a knob of butter.

Cook scant quarter cup rounds for 2 to 3 minutes until the edges set matte and bubbles stay open, then flip once and cook 1 to 2 minutes more.

Whip the cold cream with powdered sugar, vanilla, and salt to soft peaks that fold at the tip.

Stack, spoon the cream on top, shave chocolate curls over with a peeler, and finish with flaky salt.