I mentioned last month that one of my goals is to bring back an old recipe from this site with updated pictures and sometimes an updated recipe every month. So here we are, the last days of February, squeezing these chocolate chip pancakes in. (Do I really have to link to the old post? Please tell me no.)
Can I be honest about something? Usually January is my least favorite month of the year (aside from those first couple of days when the year is shiny and new), but February has been a doozy this year and I am more than happy to say goodbye to it and move on to March with warmer weather and daylight savings time. (!!!!!!!!!!!!!!!!!! my excitement for daylight savings time could go on forever). Although we ARE apparently having a snowstorm today, so that’s a bit of fun winter excitement (I know so many people are sick of snow at this point. But y’all. We get it maybe once a year…as evidenced by the fact that I just said “y’all.”)
Hopefully March will bring us some more interesting things to talk about, too, because I feel like I’ve been pretty humbug around here and complaining maybe a little much.
So let’s just write this one off and have some pancakes and watch the (hopefully incoming) snow, ok? We’ll start again next month. (Isn’t that the beauty of months? We get to start again every few weeks. Hallelujah.)
What makes these pancakes so light and fluffy (i.e. what we all want) is the egg whites folded into the batter. I know it takes an extra step than just mixing wet and dry ingredients together, but it is entirely worth it. And of course please add what you would like here. If you are not a crazy person who doesn't like fruit, have fun here. Add some blueberries or some banana or whatever other kinds of fruit people who like fruit add to their pancakes.
- 1 1/4 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup milk
- 2 large eggs, separated
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Preheat a griddle to 350 degrees F. (You can also preheat a nonstick pan on your stove over medium heat.)
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, or large measuring cup, combine the milk, egg yolks, butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir together with a fork just until all the ingredients are incorporated (the batter will still be a bit clumpy).
- In a medium-sized bowl, beat the egg whites with an electric mixer until stiff peaks form. In 3 or 4 batches, use a rubber spatula to gently fold the egg whites into the batter.
- Use a 1/4 cup measure to scoop batter onto the griddle to form pancakes. Sprinkle the top with chocolate chips.
- Flip pancakes when the large bubbles appear on the top and the sides of the pancakes look cooked. They should be golden brown when flipped. (If you are doing this on your stove, you'll have to be careful with the heat. I find that the first pancakes turn out fine, but the pan begins to gain heat and later one burns. Just be conscious of this and adjust your heat accordingly.)
- Serve warm with butter and syrup.