Serving Size: 12-16
Special Info: Nut free
2 cups plain flour
3 tsp baking powder
2 tbsp sugar
2 eggs, lightly beaten
3 cups buttermilk
2.5 oz unsalted butter, melted
3/4 cup chocolate chips
Extra unsalted butter for greasing pan
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in chocolate chips.
Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 250°F) while cooking the rest of the pancakes. Stir the mixture between pancakes so all the chocolate chips are not left on the bottom of the bowl.
Serve in stacks of 2-3. Great on their own but also wonderful with fresh berries, yogurt, whipped cream or mascarpone.
The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance.