
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place the flour, salt and sugar into a large mixing bowl. Whisk together and make a well in the centre.
2.Separate the eggs and place the yolks in a large jug along with the milk, butter (or oil) and vanilla essence. Whisk until well combined. Pour into the dry ingredients and whisk together until there are no lumps.
3.In a separate bowl, beat the egg whites until they are stiff. Use a large metal spoon to fold the egg whites gently into the pancake mixture, along with the chocolate chips.
4.Heat a non-stick frying pan over a medium heat and spray lightly with oil. Use a third of a cup measure to scoop up some of the pancake mixture and pour it into the pan. Cook the pancake for 2-3 minutes until the underneath is evenly browned and the top is beginning to bubble.
5.Turn the pancake and cook for a further 1-2 minutes (press the top gently with your fingertips to check it is not squishy). Transfer the pancake to a cooling rack and cover with a clean tea towel. Repeat with the remaining mixture