Mint Chocolate Chip Pancakes

January 01, 2014

Mint Chocolate Chip Pancakes

Mint Chocolate Pancakes. This pancake says ‘I’m sweet but I also know how to play it cool’. Be generous with the chocolate chips and peppermint – like After Eights, these pancakes are perfect for after dinner.


Serves 4
  • 175g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1 Egg
  • 250g of Buttermilk
  • 2 tbsp Melted Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Peppermint Extract
  • Green Food Colouring (Paste or Liquid)
  • 100g Dark Chocolate Chips
To Serve
  • Whipped Cream, Ice Cream, Fresh Berries


Whisk up your Batter
  1. First mix together the flour, bicarbonate of soda, baking powder, salt and sugar in a large mixing bowl
  2. In another bowl whisk together the egg, buttermilk, melted butter, vanilla extact, peppermint extract. Add 3/4 of the chocolate chips and some food colouring (judge this by eye to make a light pastel green colour)
  3. Add the wet ingredients to the dry ingredients and mix gently until well combined.
Cooking your Pancakes
  1. Heat a large frying pan to medium-high heat. Add a little butter and allow to melt
  2. Add a large spoon of mixture to your pan - use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until lightly coloured - you should see small bubbles appearing on the surface.
  3. Turn the pancake with your spatula and cook the other side until lightly coloured.
  4. Stack the pancakes on a plate and keep them warm in the oven if needs be.

Top Tip

Serve with whipped cream or ice cream, and fresh berries

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