Buttermilk Chocolate-Chip Pancakes
Fluffy Buttermilk Chocolate-Chip Pancakes are super soft and filled with warm melting chocolate. Pancakes are the perfect comfort food for winter and these Buttermilk Chocolate-Chip Pancakes will have everyone impressed. These Chocolate-Chip Pancakes are soft, fluffy and full of warm melted chocolate.
Servings 4
Cost £2.69
Ingredients
Dry Ingredients
- 2.5 Cups Plain Flour (£0.17)
- 1/4 Cup White Sugar (£0.05)
- 1 tsp Bicarbonate Powder
- 100 g Milk/Dark Chocolate Chips (£0.90)
Wet Ingredients
- 1/4 Cup Melted Unsalted Butter (£0.42)
- 1 Cup Buttermilk (£0.40)
- Splash of Vanilla Extract
- Splash of Milk
- 3 Eggs (£0.75)
Instructions
- In a large mixing bowl, combine the flour, sugar, and bicarbonate powder. Whisk the flour, sugar and bicarbonate powder together.
- Make a hole in the centre of the flour in the bowl. Pour in the melted butter, vanilla extract, milk, eggs and buttermilk. Whisk the pancake batter until smooth. The batter should be smooth and slightly thick. Do not overmix the pancake batter to prevent ruining the texture
- Allow the pancake batter to sit for 5-10 minutes in the fridge
- Heat a large deep-bottomed pan or griddle over a higher heat first
- .Lower the heat to medium heat and then lightly grease with butter or olive oil. Pour 2-3 tbsp of batter into the pan for each pancake ensuring there’s space between each pancake
- Cook the pancakes for 2-3 minutes or until bubbles/holes cover the edges and top of the pancakes before flipping. Cook the other side of the pancakes until golden brown
- Repeat these steps with the rest of the batter
- Serve with butter, chocolate sauce or fruit