Mix the dry ingredients into a large bowl.

Add the buttermilk and egg yolks. Fold gently to make a batter,

In a separate bowl, beat the egg whites with the cream of tartar and white sugar for 3-4 minutes to achieve a frothy, meringue-like consistency. Fold gently, into the batter.

Preheat a nonstick griddle or pan over medium heat before brushing it lightly with a butter or oil.

Use a spoonful (approximately 1/4 cup) of the batter for each pancake. Top with a tablespoon of the chocolate chips as it cooks.

Turn the pancakes after 2 minutes and cook for another minute until nicely browned on both sides.

Serve with softened butter and your favorite syrup.

Chef’s Tips:

Cook the pancakes on one side and flip when you see small bubbles forming around the edges.

To ensure even distribution of oil or butter, use a soft paper towel to spread a small film of the cooking fat across the bottom of the pan or griddle before you start. This is especially helpful when using nonstick cookware.