Ingredients
- 1 3/4 cups self rising four
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
- 1 1/2 cups milk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Dash of chapotle chili powder
- 1/4 cup unsalted butter, melted, plus more for brushing the iron
- 1/4 cup sugar
- 1 cup mini-chocolate chips
Directions
Whisk the flour, baking powder, and salt in a large bowl.
Separate the 2 eggs and put all the whites in a large bowl.
In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
Separate the 2 eggs and put all the whites in a large bowl.
In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
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