Let’s play pretend for a moment. Let’s pretend that the world is a much smaller place, and I can ask you over for an old-fashioned sleepover party on a Saturday night and, despite you being wherever in the world you are and me being in Paris, you can accept and bring over a big bottle of wine and a DVD of Love Actually.
Let’s pretend we’ve played board games all night with a few of our better friends and gossiped about boys and had lots and lots of wine and probably cheese and bread, and we’ve woken up late the next morning, groggy but without hangovers. This is what I would make for us to eat for breakfast while we were drinking coffee and putting on a touch of Sunday-makeup.
Chocolate Chip Pancakes
Adapted from Bon Appétit.
Makes about 4 servings.
3 large eggs
1/2 cup sugar
4 tablespoons butter, melted and cooled slightly
1 cup milk
1 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup chopped dark chocolate or chocolate chips
In a large bowl, beat together the eggs, sugar, butter, and milk. Add the flour, baking powder, and salt all in one addition and mix with the whisk for about 7 turns of the bowl. Add the chocolate and whisk for about three turns, until the batter is just starting to look uniform but still has lumps. Do not over-mix.
Butter or oil a cast iron skillet over medium heat. Drop 1/4 cup rounds onto the hot skillet for small pancakes, as pictured, or 3/4 cup of batter for large pancakes. Cook until small bubbles start to break the surface of the batter, then flip the pancakes and cook for another minute or so. Serve immediately, or keep warm in a slow oven for up to 15 minutes.
Music to cook by: Calliope [Carolien Smith & The Good Night Sleeps // Little Wind]