Fluffy Homemade Chocolate Pancakes With Maple Syrup. OMG yummy. Breakfast at it’s best. Included is recipe for homemade maple syrup.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter melted
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 8 cups granulated sugar
- 1 cup packed light or dark brown sugar
- 1/2 cup honey
- 4 cups water
- 2 teaspoons pure maple extract
- 2 teaspoons pure vanilla extract
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled large frying pan over medium low heat. Pour the batter onto the large frying pan, using approximately 1/2 cup for each pancake. Sprinkle the chocolate chips on top. Flip over as soon as you see the mixture bubbling and brown the remaining side.
In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers.
Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling containers. Once the containers are filled, let them cool to room temperature uncovered.
Pour over pancakes or store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired. Add extra chocolate chips on top and sprinkle with powdered sugar if desired.
Makes 4 large pancakes and 5 cups syrup.
If you want a real feast, stack the pancakes.
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