Description
A fluffy and indulgent stack featuring melted butter and dark chocolate chips. The ideal combination of buttermilk and baking powder ensures a thick, airy texture with a caramelized top and gooey chocolate centers.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups buttermilk
1 egg
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup melted butter
1 cup dark chocolate chips
Instructions
Whisk flour, sugar, baking powder, and salt in a bowl until combined
In another bowl, mix buttermilk, melted butter, and egg until smooth
Add wet ingredients to dry ingredients and stir gently until just incorporated. Avoid overmixing
Fold in chocolate chips by hand until evenly distributed
Let batter rest for 10 minutes to aerate the leavening agents
Preheat a non-stick skillet over medium heat and brush with a thin layer of butter
Portion 1/4 cup batter per pancake using a ladle or measuring cup
Cook until bubbles form on the surface and edges are set, 2-3 minutes
Flip and cook the second side until golden brown, 1-2 minutes
Serve warm with maple syrup or fruit compote
Notes
Use a non-aluminum skillet for even browning
Buttermilk can be substituted with buttermilk powder activated in liquid
Batter rest time is critical for optimal puffing
For a vegan alternative, use a non-dairy milk mixed with apple cider vinegar to create a buttermilk-like consistency
Store leftover pancakes in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Recettes Petit Déjeuner Faciles et Romantique
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 stack of 2-3 pancakes
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg