Breakfast
CHOCOLATE CHIP PANCAKES WITH MAPLE KERRYGOLD BUTTER
Ingredients
- 200g self raising flour
- 1 tsp baking powder
- 50g caster sugar
- 2 eggs (M)
- 100ml milk
- 50g chocolate chips
- 100g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 1 bottle of maple syrup
Directions
- For the maple butter, whip 50ml of the maple syrup and butter together. Leave in the fridge until ready.
- In a large bowl, add in the flour, baking powder and sugar and whisk together to incorporate.
- In a jug, whisk the eggs and milk together. Pour this gradually into the flour mix, whisking continuously; you should have a lovely thick batter.
- Heat a non-stick frying pan with a good splash of oil. Once the oil is hot, keep the pan at a medium temperature and spoon in 3 lots of mixture.
- Cook the pancakes on each side for approximately one minute, they should be golden and slightly firm to touch.
- Once the pancakes are cooked, serve them on a plate and top with the maple butter, pouring over extra maple syrup if desired.
- Enjoy straightaway!
