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1
In a large bowl, whisk the egg.
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2
Whisk in the buttermilk, butter (or you can use a liquid or tub margarine low in trans fat), and vanilla extract.
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3
Sift into a separate bowl: the cake flour, superfine sugar, baking soda, baking powder, and salt.
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4
Slowly sift the dry ingredients again into the liquid mixture. Whisk gently, just until combined. You want it to be quite lumpy.
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5
Gently fold in the chopped milk chocolate. I prefer to chop my own chocolate over using chips because you get some small flakes of chocolate spread out all over the batter in addition to the big chunks.
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6
Let the batter rest a few minutes while you heat a griddle or pan over med-low. Sprinkle a few drops of water on it to see if it's hot enough - they should dance around the pan upon hitting the surface.
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7
You can use butter or cooking spray on the pan, but I think it's kind of an unnecessary use of extra fat. I just use a non-stick pan and it's fine.
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8
Pour batter onto the hot pan using 1/4 or 1/3 measuring cups. It will be ready to flip when bubbles are bursting all over the surface. Cook about another minute on the other side.
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9
To keep the pancakes warm, transfer them to a plate covered with a large bowl or place them on a cookie sheet in a warm oven (about 200 degrees F/90 C).
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10
Don't use any butter. It doesn't really taste good. Just serve dusted with powdered sugar. Yum!
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11
Next time I'm going to use blueberries in place of the chocolate. Oh mercy!
