In other words, sin.

Pockets of sweet fudge, buttery, mildly sweet batter, the familiar mosaic on each side of a perfectly cooked, risen pancake.

Each forkful is effortless, tender.

Can’t wait any more. I know I have a well-stashed ‘Babbles’ category, but sometimes there’s no time for babbling. Especially with as straightforward and delicious a recipe like this. Stocked the praise in the main post which you can find in the directions below, but I felt the need to dedicate a separate post to this chocolate version. Ugh, stuffed silly with chocolate. You can’t not like chocolate. Or these. On a Sunday, with the birds chirping and the world is glistening.

Directions

Make the pancakes according to the instructions in my previous post for my favourite buttermilk pancakes here, but add 85g (a large handful) of chocolate chips (I love Ghirardelli’s or Nestle’s mini milk or semi-sweet chips for this, which make for the perfect little pockets of goo) to the dry mix before adding the wet mix.

And that’s it! Top with maple syrup or whatever you want. I added tahini for a slight savoury, creamy punch. You don’t need much when chocolate’s in the picture.