Chocolate Chip Pancakes with Chunky Sesame Butter Maple Syrup

January 13, 2021

One of my favorite brunch spots in Williamsburg is Sunday in Brooklyn. I think about their malted pancakes with hazelnut maple syrup constantly! I was able to bring that magic to my kitchen using Seedible’s chunky sesame butter added to maple syrup, liberally spread on top of fluffy pancakes, using this easy buttermilk chocolate pancake recipe. The organic sesame butter is studded with sunflower seeds, which gives you a delightful crunch with every bite. 

Ingredients: 

Chocolate Chip Pancakes: 

2 eggs, separated

1 cup buttermilk 

3/4 teaspoon baking soda 

¼ teaspoon kosher salt

1 tablespoon white sugar

1 ¼ cups all-purpose flour

2 teaspoons baking powder

2 tablespoons unsalted butter, melted

½ cup chocolate chips

Nonstick cooking spray


Chunky Sesame Butter Maple Syrup: 

1/3 cup Seedible’s chunky sesame butter

¼ cup, plus 2 tablespoons maple syrup 

¾ teaspoon kosher salt


Topping: 

Butter, to your liking 

1 tablespoon toasted sesame seeds

Directions: 

Chocolate Chip Pancakes: 

  1. In a large bowl, whisk the egg yolks until smooth. Mix in the buttermilk and baking soda. 
  2. Add the kosher salt, white sugar, all-purpose flour and baking powder to the bowl. Mix until the batter has no lumps. Whisk in the melted butter.  
  3. In a medium bowl, whisk the egg whites with a handheld mixer until they form stiff peaks. 
  4. Fold egg whites and chocolate chips into the large bowl with the pancake batter until the egg whites aren’t visible. 
  5. Let the mixture stand for 20 minutes uncovered before making the pancakes. 
  6. Over medium heat, heat a large nonstick skillet and grease with cooking spray. 
  7. Ladle about ½ cup of batter to the skillet. Cook until small bubbles appear on the surface of the pancake and the bottoms turn golden brown, 2 minutes. Flip the pancakes with a spatula and cook for 2 more minutes on the other side. Transfer to a plate and repeat the process until you’re done with the batter. The recipe yields 6 pancakes.

Chunky Sesame Butter Maple Syrup:

  1. In a saucepan, mix the sesame butter, maple syrup and kosher salt over medium heat until it runs smooth like a thick caramel sauce.

Assembly: 

  1. Pour sesame butter maple syrup over the stack of pancakes. Add additional pat of butter and toasted sesame seeds on top. Serve warm. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen





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