Utterly scrumptious, these are a kid's dream pancake loaded with chocolate chips and served with ice cream.
Whisk together the eggs and milk.
Place the plain flour, caster sugar and a pinch of salt in large bowl, then make a well in the centre, pour in the liquid and beat with a hand whisk until smooth.
Stir in the chocolate chips, then cook spoonfuls of the mixture in a non-stick pan, using just a tiny splash of sunflower oil, for 1-2 minutes on each side until puffed and golden.
Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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