Time: 30 min.
Complexity: easily
Servings: 4

These chocolate pancakes are unique in that they contain white chocolate (both in the form of sauce and chunks). They're also topped with berry jam and served with a generous helping of fresh berries, maple syrup, and whipped cream. A perfect treat for Sunday brunch, sure to please both kids and adults.

Ingredients:

• 2/3 cup premium flour
• 1 heaping teaspoon of baking soda
• 0.5 tsp coarse salt
• 1 cup sour cream
• 2 tbsp white chocolate syrup + extra for serving
• 2 tablespoons berry jam
• 2 large eggs, lightly beaten
• 0.5 tsp vanilla extract
• 2/3 cup white chocolate chips + extra for serving
• 2 tbsp salted butter, plus extra for serving
• Warm maple syrup for serving
• Whipped cream in a serving can
• 1 cup diced mixed berries, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, sour cream, white chocolate, maple syrup, raspberry jam

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Preparation:

Step 1
• Sift flour, baking soda, and salt into a bowl. Set aside. In a separate bowl, mix sour cream, white chocolate syrup, jam, eggs, and vanilla until smooth. Add the dry ingredients and knead until smooth. Do not overmix. Stir in the white chocolate chips.
Step 2
• Heat a skillet over medium-low heat. Grease the skillet with a couple tablespoons of butter. Drop the batter into the skillet in 1/4 cup batches. Cook on one side until bubbles begin to form on the surface and the edges begin to brown, 1 1/2 to 2 minutes. Flip and cook until the center is golden brown, another 1 to 2 minutes. Remove the pancakes from the skillet and cook the next batch.
Step 3
• Serve pancakes with butter, maple syrup, whipped cream, berries, and white chocolate chips. Drizzle with white chocolate syrup.

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