Chocolate Chip Buttermilk Pancake Bake

Servings: 10-12

For the Buttermilk Pancakes:

• 1 bar Tony Chocolonely Milk Chocolate, or flavor of choice, chopped
• 2 ¼ cup Buttermilk
• 2 large Eggs, beaten
• ¼ cup Olive Oil
• ¼ cup Granulated Cane Sugar
• 2 ¼ cup All Purpose Flour
• 2 ½ tsp. Baking Powder
• 2 tsp. Vanilla Extract
• 1 tsp. Baking Soda
• ¾ tsp. Fine Sea Salt

For the Pancake Bake:

• 1 ½ cups Whole Milk
• 4 large Eggs
• 1/3 cup Maple Syrup, or Honey
• 2 tsp. Vanilla Extract

1. To Make the Buttermilk Pancakes: In a large bowl, whisk the buttermilk, eggs, olive oil, vanilla, salt, and sugar. Mix well.
2. Add the flour on top, then evenly sprinkle the baking powder and baking soda. Use a spatula to fold all the ingredients together.
3. Fold in the chopped chocolate, reserving ¼ cup, just until combined.
4. Heat up a large skillet over medium heat for 4-5 minutes, until hot. Use 1/3 cup batter per pancake to cook on the skillet greased with olive oil or butter for 1-2 minutes, until bubbly on top. Flip the pancakes to cook an additional 1-2 minutes, until set in the center when you press a finger down and fluffy.
5. To Make the Pancake Bake: Preheat oven to 375F.
6. Slice the pancakes in half, then add to an 8x8” casserole dish.
7. In a separate bowl, whisk all the pancake bake ingredients together until smooth. Pour over the pancakes and cover to let rest for 30 minutes to overnight.
8. Bake for 25-30 minutes, covering the top with foil as needed if the pancakes seem to be burning.
9. Enjoy warm with whipped cream and fresh berries!