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“extremely fluffy chocolate chip pancakes, not to sweet very soft and thick, cook moderately fast. for best results cook on a griddle. modified version of recipe from food network by paula dean”
6-7 pancakes

Ingredients Nutrition


  1. sift the flour, sugar, baking powder, and salt onto wax paper.
  2. mix egg yolks and milk in a separate bowl.
  3. melt butter, then put in fridge or freezer for a short while to cool off as to prevent the egg curdling.
  4. add a dime sized amount of egg-milk mixture to the melted butter, and keep doing so, then but the butter mixture back into the egg-milk bowl (don't worry about the lumps, the egg hasn't curdled, they are just lumps of butter, so just keep mixing).
  5. add sifted flour mixture into the egg mixture.
  6. beat the egg whites on medium high, while adding in cream of tartar to stiffen. stop mixing when stiff peaks begin to form.
  7. gently fold egg whites into egg-flour mixture, careful not to mix.
  8. add in chocolate chips.
  9. preheat griddle to 350 degrees (or pan to medium-low).
  10. top with whipped cream once slightly cooled.

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