Chocolate Chip Butter Pancakes
Difficulty level: very easy
Servings 10 pancakes
Ingredients
- 250 g flour
- 1 bag yeast chemical
- 2 eggs
- 30 cl of milk entire
- 50 g butter with President chocolate chips
- 1 c. tbsp sugar (optional)
- 1 pinch salt
- 1 quenelle butter with chocolate chips President for dressing
Instructions
-
In a salad bowl, mix the flour, yeast, sugar and salt.
-
In another container, whisk the eggs with the milk.
-
Gently melt the 50 g of chocolate chip butter (the chips will incorporate into the liquid butter). Pour it into the milk/egg mixture.
-
Combine the two preparations and mix quickly with a whisk until you obtain a smooth paste.
-
Heat a lightly oiled frying pan over medium heat. Drop in small ladles of dough. As soon as bubbles appear on the surface, turn the pancake over and brown for 1 minute on the other side.
-
To serve, take your chocolate chip butter out of the refrigerator (it must be cold to hold well). Dip two small spoons in hot water, dry them. Take a nice knob of butter and pass it from one spoon to another to form a smooth, oval quenelle. The frozen chocolate chips will give a very elegant speckled appearance.
-
Stack 3 or 4 hot pancakes. Place the quenelle of butter on top of the pile. With the heat, it will start to melt slowly and coat the pancakes.
Even more deliciousness?
Add a drizzle of maple syrup or honey to the stack of pancakes.
© President
