Chocolate-Chunk Pancakes (February 2000)
Gourmet Breakfast recipe from Ruggles, Houston
2 eggs, separated
21/2 cups milk
4 tablespoons (1/2 stick) butter, melted
2 cups all-purpose flour
4 teaspoons baking powder
4 tablespoons sugar
1 teaspoon salt
1 cup European or other high-quality dark chocolate, cut or broken into chunks a little larger than a chocolate chip.
Beat egg whites until stiff peaks form. Set aside. Mix milk, melted butter, and egg yolks together. Stir in remaining ingredients except for chocolate, then fold in egg whites. Pour pancakes of desired size onto a greased heated griddle or heavy skillet. When bubbles start to appear on upper side, dot pancakes with chocolate chunks. Cook until done, turning once when the bubbles break. Makes about 12 five-inch pancakes.
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