Fluffy chocolate chip pancakes

    (27)
    30 min

    These chocolate chip pancakes are balanced out with wholemeal four and added wheatgerm. When I was a student, I used to make these on Friday mornings to kick off the weekend - most of them were eaten straight out of the pan by the line of friends who could smell the melting chocolate!


    1 person made this

    Ingredients
    Serves: 12 

    • 400g wholemeal flour
    • 30g wheatgerm
    • 2 tablespoons baking powder
    • 1 teaspoon salt
    • 420ml skimmed milk
    • 60g butter, melted
    • 2 eggs, beaten
    • 3 tablespoons Demerara sugar
    • 85g dark chocolate chips
    • cooking spray

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine flour, wheatgerm, baking powder and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skimmed milk, melted butter, eggs and sugar. Make a well in the centre of the dry ingredients; stir in the wet ingredients, being careful not to over mix the pancake batter. Gently fold in the chocolate chips.
    2. Lightly grease a large non-stick pan and heat over medium heat. Pour a ladle of batter onto the pan and cook until bubbles appear on the surface. Flip with a spatula and cook until golden brown on the other side.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (22)

    by
    54

    I soured my milk with a little lemon juice and I used regular granulated sugar because that was all I had. I also don't keep margerine in my house, so I used melted butter. I didn't fold the chocolate chips into the batter, I sprinkled them on top of each portion of pancake batter after I ladled it on the griddle. My kids (and I'll tell you, so did my husband!) loved these pancakes. They didn't need much embelishment, I just added a little butter and honey over the top. HUGE hit. Next time, I'd like to try these with a little ground cinnamon and nutmeg and use Hershey's cinnamon chips. I'll cut back on the baking powder next time as well. NOTE: If I was making them for a breakfast where I was eating, I'd make them even lighter by using applesauce in place of half or even most of the butter and eggs and I'd use two egg whites in place of one of the eggs.  -  03 Feb 2011  (Review from Allrecipes US | Canada)

    by
    33

    Very good pancakes with a few changes. 2 teaspoons of baking powder is plenty, I also added 1 teaspoon vanilla. I used butter & real sugar but just 2 Tablespoon sugar - probably doesn't need it. Next time I'll substitute applesauce for butter. Great texture and flavor. My kids loved them too.  -  26 Feb 2010  (Review from Allrecipes US | Canada)

    by
    24

    Very good! I used 2 tablespoons of applesauce in place of half the margerine. I also used a little less baking powder (probably 4 teaspoons or so) as other reviewers said they could taste it. Served with banana maple syrup from this site and it was a great breakfast treat. These did not taste "light" at all.  -  28 Feb 2010  (Review from Allrecipes US | Canada)

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