Chocolate Chip Pancakes
These chocolate chip pancakes get their tenderness from warm melted butter stirred into the milk and a batter mixed only until barely blended. Four teaspoons of baking powder give a good rise, and the cook decides how much chocolate goes in, up to 6 ounces of semisweet chips. Small 3-tablespoon ladlefuls cook quickly and flip easily, so the whole batch comes off the griddle hot and evenly golden.
Instructions
Put the unsalted butter and the milk in a small saucepan and set it over low heat. Warm it just until the butter has melted, then take it off the heat and let it cool slightly.
In a bowl, mix the flour, sugar, baking powder and salt until evenly combined.
In a large bowl, beat the eggs with a fork, then whisk in the warm milk and butter mixture. The recipe lists vanilla, so stir it in here with the wet ingredients.
Tip the dry ingredients into the wet and mix only until barely blended. Fold in the chocolate chips. The batter should pour rather than glug. If it is thin, stir in a little more flour, and if it is too thick, whisk in water a teaspoon at a time.
Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and let it melt until it bubbles.
Ladle about 3 tablespoons of batter onto the hot surface for each pancake. Cook until the tops are bubbly and the bottoms are golden brown.
Flip and cook about 30 seconds more, until the second side is golden brown. Repeat with the remaining batter, adding butter to the pan as needed, and serve hot.
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