Sweetheart Chocolate Chip Pancakes with Strawberries & Maple Syrup
20 min • 2 servings
Ingredients
strawberries 1/2 (16 oz)
pkg dark chocolate chips 1/2 cup
egg 2
whole milk 3/4 cup
all-purpose our 1 1/8 cups
baking powder 2 1/2 tsp
butter, unsalted 5 1/2 tbsp
granulated sugar 1 1/2 tbsp
vanilla extract 1/2 tsp
salt 1/4 tsp
pure maple syrup 1/4 cup
Cookware
Measuring Spoons
Measuring Cups
Colander
Small Saucepan
Nonstick Skillet
Mixing Bowls
Whisk or Fork
Spatula
Cutting Board
Chef's Knife
Instructions
STEP 1
Cut butter into small pieces. Place in a small saucepan, along with milk, and melt over medium heat.
3 tbsp butter, unsalted
3/4 cup whole milk
STEP 2
Meanwhile, place flour, sugar, baking powder, and salt in a medium bowl. Whisk to combine.
1 1/8 cups all-purpose flour
1 1/2 tbsp granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
STEP 3
Add melted butter mixture, eggs, and vanilla to the bowl with the flour. Whisk until batter is just combined (it doesn't need to be totally smooth).
2 eggs
1/2 tsp vanilla extract
STEP 4
Add chocolate chips to the bowl with the batter. Whisk once more to incorporate.
1/2 cup dark chocolate chips
STEP 5
Preheat a nonstick skillet over medium heat.
STEP 6
Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, using a scant ¼-cup measure (or ladle), drop batter into the skillet, spacing scoops a few inches apart. Cook, flipping once, until pancakes are golden and cooked through, 1-2 minutes per side. Remove to a plate.
1 1/2 tbsp butter, unsalted
STEP 7
Meanwhile, wash, dry, trim and thinly strawberries lengthwise. Using the tip of a knife, cut out a small triangle-shaped notch from the top of each strawberry to create a heart shape.
1/2 (16 oz) pkg strawberries
STEP 8
To serve, divide pancakes between plates; top with butter, strawberries, and maple syrup. Enjoy!
1 tbsp butter, unsalted
1/4 cup pure maple syrup
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