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.
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