Chocolate Chip Fluffy Pancakes
This mouth-watering recipe is ready in just 20 minutes and the ingredients detailed below can serve up to 8 people.
Ingredients
Method
It's best to prepare your homemade sweet orange butter before you start your pancakes.
To make the butter, pour the cream into a mixing bowl and using an electric whisk, start beating. Keep beating until the cream starts to look like its curdling it will turn slightly yellow.
Continue beating and you’ll start to see it separating and liquid coming out of the mix. Pour this liquid off and keep. You should get about 255ml which you can always use to make scones with.
As you continue to beat, the mixture will start to resemble butter. The liquid will continue to come out and you need to keep pouring it off.
Stop beating with the whisk now and finish off with a wooden spoon. You need to keep pushing it about to remove any remaining liquid.
Now take the butter in your hands and run it under the cold tap. Place the butter in a clean bowl and then beat in the orange zest, ground cinnamon and sugar. Finally, beat in the maple syrup.
Take a piece of greaseproof paper and spoon the butter on to it. Using the paper, shape the butter into a rectangle, wrap and then tie with some string. Store in the fridge for up to 1 week.
To make the pancakes, sift the flour, baking powder into a large bowl and then stir in the caster sugar. In a separate bowl or jug, lightly whisk together the egg and milk, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. Now fold in the chocolate chips.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It may seem very thick but this is exactly what you want! Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Stack however many pancakes you want to eat on a plate and scoop a large spoonful of the delicious butter on top....and if you really want to....add some more maple syrup....and perhaps some ice cream!!
Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.
