Chocolate Dream Recipe

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and slightly frothy.

Make batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; a few small lumps are fine. Fold in the mini semisweet chocolate chips so they are evenly distributed.

Rest batter: Let the batter rest 5 minutes at room temperature to hydrate the flour and thicken slightly.

Preheat: Place a nonstick or cast-iron griddle or skillet over medium heat and let it preheat for about 3–4 minutes. Test by sprinkling a few drops of water; they should sizzle and evaporate. Reduce heat to medium-low if the surface gets too hot.

Grease: Add about 1 teaspoon of the unsalted butter to the griddle and spread to coat the cooking surface before the first pancake. Add more as needed between batches.

Cook pancakes: For each pancake, pour roughly 1/2 cup of batter onto the griddle to make two large pancakes (you’ll get two pancakes total with this batter). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, another 1.5–2 minutes. Transfer pancakes to a warm plate and keep loosely covered while you cook the second pancake.

Finish: If desired, melt a small pat of butter on top of the hot pancakes and dust with powdered sugar. Serve with warmed maple syrup.

Cook bacon (if chosen): Lay the 4 slices of streaky bacon in a cold skillet in a single layer. Place skillet over medium heat and cook, turning occasionally, until crisp to your liking, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain.

Cook sausage (if chosen): For sausage links, place them in a cold skillet, turn heat to medium, and cook, turning frequently, until nicely browned and cooked through (internal temperature 160°F / 71°C) about 10–12 minutes. If sausages are thick, cover the pan for part of the time and lower heat to ensure they cook through without burning.

Warming: If you finish the pancakes before the meat, keep the cooked bacon or sausage in a low oven (200°F / 95°C) on a baking sheet to stay warm while you finish pancakes.

Serve two chocolate chip pancakes per order: Stack the two pancakes on a plate, add the cooked bacon or sausage on the side according to the guest’s choice, drizzle with maple syrup, and serve immediately.