Chocolate Chocolate Chip Puffed Pancakes
- 2 cups chocolate chocolate chip waffle and
- 1 egg, lightly beaten
- 4 Tbs. (1/2 stick) plus 5 tsp. unsalted butter,
- 1 cup cold milk
- Confectioners' sugar for dusting
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium-low heat and heat until the butter begins to bubble. Gently squeeze the handle of the dispenser and fill each well with batter until just even with the rim (about 2 Tbs. per well). Cook until the bottoms are light brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until light brown and crispy, 3 to 5 minutes more. Transfer to a plate. Repeat with the remaining batter.
Dust the pancakes with confectioners' sugar and serve warm. Makes about 18.
*Available at Williams-Sonoma stores.