Tuesday, 9 February 2016

Fluffy Chocolate Chip Pancakes - Recipe

It's Shrove Tuesday! The best Tuesday of the entire year of course. If you're a long time blog follower of mine then you'll know how much I flipping love pancakes! They are the only breakfast I'd queue up for in the pouring rain outside The Breakfast Club for (this has happened more times than I'd like to admit). 

My chosen texture is fluffy American pancakes and there is only one recipe you need for the best homemade fluffy pancakes, it's my failsafe and I can (almost) do it with my eyes shut - this BBC recipe. They are fab plain with a little maple syrup or you can add in whatever you fancy. I've made them with blueberries, diced apple, mashed banana and on the occasion chocolate chunks. With the extras it's really up to you how much or little you add in. For these I added about 70g of chocolate chunks to the pancake batter and cooked them as normal. 

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
70g of chocolate chunks or chips (which ever type of chocolate you fancy)

Simply sift your dry ingredients into a bowl and mix together. Melt your butter and allow to cool then mix in your milk and then beat in your egg. Bit by bit pour your wet ingredients into your dry ingredients. Don't whisk or beat, fold the mixture as you don't want it to lose the fluffiness. Then pour in any extras you want (like you chocolate chunks). Fry in a non-stick pan on a medium heat. THe trick to know when to turn it over is when the texture on the top starts to bubble.



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