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Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.
Whisk the egg whites until stiff and gently fold in the batter.
Heat a large non-stick frying pan with a bit of butter or oil. Pour the pancake batter onto the pan and cook over medium heat.
When bubbles start to appear on the top side of the pancake sprinkle over a tablespoon of chocolate chips.
Flip the pancake over. Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.
Serve with maple syrup and chopped banana or strawberries.
The chocolate chips can be replaced with half a cup of blueberries or raspberries (frozen or fresh).
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