Chocolate Buttermilk Pancakes

cook 20 mins
  • 175 g (6 oz) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 25 g (1 oz) caster sugar
  • 1 egg, lightly beaten
  • 225 ml (7 1/2 fl oz) buttermilk
  • 75 g (3 oz) chocolate chips
  • butter, for cooking
  • whipped cream or ice cream
  • warm chocolate sauce (optional)
  • Combine the flour in a bowl with the baking powder and sugar. Mix the egg into the buttermilk and pour the mixture into the dry ingredients. Beat together until you have a smooth, thick batter, then stir in the chocolate chips.
  • Melt a small knob of butter in a large non-stick frying pan and pour large tablespoonfuls of the batter into the pan. Cook gently for 1–2 minutes until bubbles begin to appear on the surface of the pancake, then carefully turn over and cook for about 1 more minute, until golden.
  • Repeat with remaining batter, adding a little extra butter, if necessary.
  • Serve with whipped cream or scoops of ice cream, drizzled with warmed chocolate sauce, if desired.
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