Espresso Chip Pancakes in 25 Minutes

Instructions:

1. Whisk dry ingredients. Combine the all purpose flour, granulated sugar, baking powder, baking soda, salt, and instant espresso powder in a large bowl. Note: Sifting the espresso powder prevents bitter spots.
2. Brown the butter. Melt the unsalted butter in a skillet over medium heat, stirring constantly until it smells nutty and turns a deep golden brown. Remove from heat and let it cool for 5 mins.
3. Mix wet ingredients. In a separate medium bowl, whisk together the buttermilk, eggs, cooled brown butter, and vanilla extract.
4. Combine mixtures. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together just until the flour streaks disappear. Note: Lumps are okay! They disappear during cooking.
5. Add the chocolate. Gently fold in the semi sweet chocolate chips.
6. Heat the pan. Set your griddle or skillet over medium low heat and lightly grease with a bit of butter.
7. Pour batter. Pour 1/4 cup (60ml) of batter per pancake onto the skillet.
8. First cook. Cook for 2-3 minutes until bubbles form and pop on the surface and the edges look set.
9. The flip. Flip carefully and cook for another 2 minutes until mahogany colored and springy to the touch.