These mini pancakes, similar to scotch pancakes, are plain and simple but have a hidden layer of chocolate chips in the middle. Although you could serve these pancakes with chocolate sauce or maple syrup – we like them just as they are with a dusting of icing sugar!
160g/1¼ cups self-raisin/rising flour, sifted
1 teaspoon baking powder
1 egg, separated
1 teaspoon vanilla extract/vanilla bean paste
2 tablespoons caster/granulated sugar
A pinch of salt
250ml/1 cup milk
3 tablespoons melted butter, plus extra for frying
I00g/2/3 cup chocolate chips (white, milk/semi-sweet, dark/ bittersweet, or a mixture of all)
Icing/confectioners' sugar, for dusting
A large frying pan/skillet or griddle
To make the pancake baller, put the flour, baking powder, egg yolk, caster/granulated sugar, vanilla extract/vanilla bean paste, salt and milk in a large mixing bowl and whisk together. Add in the melted butter and whisk again. The batter should have a smooth, dropping consistency.
In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove your batter mixture from the refrigerator and stir once. Put a little butter in a large frying pan/skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of batter into the pan, leaving a little space between each, and sprinkle a few chocolate chips in the centre of each pancake. Carefully spoon over a little more batter to cover the chocolate chips. Cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top - this will take about 2-3 minutes. Turn the pancakes over using a spatula and cook on the other side until golden brown.
Cook the remaining batter in the same way in batches until it is all used up, adding a little butter to the pan each time, if required.
Dust with icing/confectioners' sugar and serve warm or cold.
This recipe is from Pancakes, Waffles, Crêpes & French Toast by Hannah Miles.