I’m going to show you how to make antique chocolate chip pancakes. These blow the box stuff out of the water that much better. These are the flossiest pancakes you will ever have in your entire life. I’m going to tell you right now that they’re so easy to make, and they’re so delicious. They have a flavor that I can’t describe.
There’s nothing like some good homemade pancakes from scratch. So your ingredients are just your basic kitchen ingredients. I have some whole milk, some melted butter, a couple of eggs and vanilla extract. I have some bit of sugar, some baking powder and some all-purpose flour and of course chocolate chips. If you don’t want that just leave it out and it’s your just basic pancake recipe.
Now I know this is weird but I always add a splash of olive oil. make sure it’s extra virgin. Because regular olive oil might be a bit too strong. I don’t know what it does but it makes it better every single time. I’ve tried it with and without and always prefer it with just a like a little shot of olive oil. So the first thing we’re going to do is combine our wet ingredients. I have my milk here into that I’m going to add butter and eggs some vanilla bean paste.
You can use vanilla extract and just a little shot of olive oil. Just whisk this together. Now that’s mixed together I’m just going to set that to the side. For the dry ingredients. I’m just going to whisk the flour in with the baking powder and sugar, just to get them incorporated. So I don’t have to over mix the batter. All right now there’s a final step I’m just going to add the flour into wet ingredients.
You can give it a whisk and try not to over mix it. Because you’re going to have really dense pancakes. You just want it until all the flour you can’t see any flower. If you don’t want your pancakes to be super thick which I don’t know why you wouldn’t just add a bit more milk. Then they’ll be a lot more flat but who doesn’t like fluffy pancakes. So what we’re going to do is let this sit for about five minutes.
What I do is I allow my pan to heat up while that’s sitting. That allows the gluten to settle and you get a better pancake. Just by letting it sit for a couple of minutes. It will also kind of thicken up a bit. As you can tell I didn’t put the chocolate chips in yet. Because we’re going to put them in at the end that way. Usually, if you put them in and mix in. Now all the chocolate chips will like a sink to the bottom and your pan kinks won’t be evenly chocolate chipped.
We let’s heat up our pan great for that. The griddle is nice and hot batters ready to go. I have a pan here that I just stick pancakes in. When You’re done with them that way I have more room on here. Then they don’t get cold so use just a plastic cup. I end up making them way too big just dump that right in the center. Then you just throw them in. So they get really in the center and you can spread them out as much as you want.
You can put as many as you want to take some anger out as soon as you start to see the bubbles on the top. At that moment you’re going to want to flip it yeah it’s ready for a flipping that’s beautiful. I like to put some little slab of butter at the top which you can see didn’t melt because I had these sitting out. You could take it for the thumbnail but it looks cute. Then I just decorate it with some chocolate chips since all the chocolate chips are more visual at the bottom.
I like the chocolate chips that way because when you flip them that way you don’t get a bunch of like brown melted chocolate. It just doesn’t look appealing when you do it that way. So cut into these babies and it looks like a lot of syrup that went all outside.
Healthy fluffy low-carb chocolate chip pancakes
- 2 Cups All-Purpose Flour
- 4 Tablespoons Sugar
- 2 Tablespoons Baking Powder
- 2 Eggs
- ¼ Cup Melted Butter I used salted butter
- 1 ¾ Cups Milk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Olive Oil *Optional
- ½ Cup Chocolate Chips