Ingredients (makes about 8 pancakes)

For the Pancakes:

• 1 ½ cups (190g) all-purpose flour

• 2 tbsp granulated sugar

• 1 tbsp baking powder

• ¼ tsp salt

• 1 ¼ cups (300ml) whole milk, room temperature

• 1 large egg, room temperature

• 3 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• ½ cup (90g) semi-sweet chocolate chips (plus extra for topping)

For Topping:

• Whipped cream (sweetened)

• Warm chocolate syrup

• Extra chocolate chips

• Powdered sugar for dusting

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Instructions

1. Make the Pancake Batter

   • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

   • In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.

   • Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.

   • Fold in the chocolate chips.

2. Cook the Pancakes

   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

   • Pour about ¼ cup of batter for each pancake onto the skillet.

   • Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook for another 1–2 minutes until golden.

   • Keep cooked pancakes warm while finishing the batch.

3. Assemble the Stack

   • Stack pancakes on a plate, sprinkling a few extra chocolate chips between some layers if desired.

   • Drizzle generously with warm chocolate syrup so it runs down the sides.

4. Finish with Toppings

   • Add a swirl of whipped cream on top.

   • Sprinkle with more chocolate chips and dust lightly with powdered sugar for a café-style presentation.

5. Serve Immediately

   • Best enjoyed warm so the chocolate chips inside are still melty.