Chocolate Chip Pancakes


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