The warm chocolate sauce makes this choc chip pancake a decadent delight!
Sift the flour, baking powder, bicarbonate soda and salt into a large bowl. Make a well in the middle and add egg yolk, vanilla extract, milk and butter. Mix until just combined.
Whisk the egg whites until peaks form and gently fold in with the chocolate into the batter..
Lightly grease a non-stick pan and pour tablespoonful of the batter onto the pan. Turn pancakes over when bubbles appear on the top side of the pancake. Cook for another minute or so, until the pancakes are lightly golden on both sides. Repeat with remaining batter.
Place chocolate and cream in a stainless steel bowl over a saucepan of simmering water. Stir and remove from heat after the chocolate melts. Let it cool slighty and pour over the pancakes to serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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