My favorite thing about Easter morning (besides all the Chocolate Bunnies) is brunch. Mimosas, ham, quiche, pancakes, fruit salad, asparagus with hollandaise – brunch is as big an ordeal as a Thanksgiving dinner for my family. And while these chocolate chip pancakes are good enough to accompany any decadent brunch dish, I’ll be honest and admit that they are a lazy Sunday morning tradition at home as well. A small handful of gourmet chocolate chips (and a few slices of bananas for mine) will do the trick. Make these a part of your Easter tradition along with a chocolate Easter basket from Lake Champlain Chocolates!
3 eggs, beaten
¾ stick butter, melted, plus additional for cooking
1/2 cup sugar
1 1/2 cups flour
1 cups milk
1/4 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 tbsp pure vanilla extract
1/3 cup chocolate chips, either milk or dark
1-2 bananas, sliced (optional)
Preheat oven to 200º.
In a medium bowl, beat the eggs for about a minute until light. Add melted butter and sugar and stir to combine. Add flour & milk, alternating three additions each. Do not over mix. Add salt and baking powder, and fold in cinnamon, vanilla and chocolate chips. (If you are using bananas, leave them out until after pouring batter onto griddle).
Melt a tab of butter on griddle or pan over medium-low heat. Ladle about ¼ cup of batter at a time, waiting until bubbles appear throughout the surface of the ‘cake before flipping. Add additional butter as needed. Place pancakes on oven-safe plate in warm oven as they are finished.
Serve with butter, maple syrup and a Placesetting Bunny if desired.
Adapted from Bon Appétit’s Giant Sunday Pancakes.