High profit
Timeless Classics
Good for freezing

Light, simple, and infinitely versatile, the pancake lets your star ingredient shine—especially a rich and indulgent chocolate. It brings warmth and inspiration while leaving room for your personal touch.

Level:: Easy
Makes:: Approximately 20 units
Shelf life:: 3 hours or a few days in the freezer
Conservation:: Serve at room temperature, or store in the freezer

360 g

All purpose flour
70 g

granulated sugar
50 g

Buttermilk powder
10 g

salt
30 g

baking powder
500 g

Buttermilk
140 g

butter
200 g

Whole eggs
140 g

Van Leer Mini Semi-Sweet Chocolate Chips, 4,000 ct

In a single bowl, sift the flour, baking powder, buttermilk powder, and salt together to aerate the mixture and ensure an even texture.
Whisk the liquid buttermilk, whole eggs, and melted butter together to make mixing easier.
Pour the liquids into the dry ingredients and whisk gently until the batter is smooth and homogeneous.
Once smooth, gently fold in the chocolate chips to ensure even distribution.
Cook on a preheated, lightly greased pan or griddle.
Tip: the ideal cooking temperature is 170°C.
Pour the desired amount of batter.
Once cooked, place pancakes on a wire rack to release moisture.
Chef's tip: Cooking over medium heat ensures a fluffy center and perfect caramelization.