As seen in "5 ingredients 15 minutes" - December 2021 edition
These thick and fluffy Japanese-inspired pancakes with decadent chocolate chunks will stand out on your brunch plate and wow your taste buds.
- Prep: 15 minutes
- Cooking: 24 minutes
- 375 ml (1½ cups) all purpose flour
- 60 ml (¼ cup) icing sugar
- 10 ml (2 tsp) baking powder
- 1.25 ml (¼ tsp) salt
- 375 ml (1½ cup) 2% Canadian milk
- 60 ml (¼ cup) melted Canadian butter
- 5 ml (1 tsp) vanilla extract
- 3 eggs (1 yolk and 3 whites)
- 1.25 ml (¼ tsp) cream of tartar
- 80 ml (⅓ cup) 70% dark chocolate, chopped
- 60 ml (¼ cup) maple syrup
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a bowl, mix the flour with the powdered sugar, baking powder and salt.
In a second bowl, mix the milk with the butter, vanilla and egg yolk.
In a third bowl, use an electric mixer to whip the egg whites with the cream of tartare until stiff peaks form.
Stir the dry ingredients into the egg yolk mixture until evenly mixed.
Use a spatula to gradually fold in the egg whites until a smooth dough forms. Add the chocolate and stir gently.
Lightly grease the insides of four ring moulds, 7.5 cm (3 in.) in diameter and 5 cm (2 in.) high, with cooking spray.
Lightly grease a large skillet with cooking spray and place the skillet on medium low heat.
Place the ring moulds in the skillet and fill them halfway with dough. Cover the moulds and cook for 4 to 5 minutes, until the dough has doubled in size and slightly firmed up. Carefully flip the ring molds and continue cooking for 4 to 5 minutes. Gently lift off the moulds. Repeat until you have 12 pancakes.
Drizzle with maple syrup before serving.