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.
2 cups all-purpose flour, sifted
1-1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons C&H Dark Brown Sugar
2 cups buttermilk
2 beaten egg yolks
2 egg whites
2 tablespoons white sugar
1/4 teaspoon cream of tartar
1/2 cup semisweet chocolate chips
2 tablespoons softened butter or oil for cooking