Breakfast cookies (sort of)

Breakfast cookies (sort of)

Paris Pastry Club
12 cookie-sized pancakes
Helen Cathcart

These are not your everyday pancakes. They are pockets of melting chocolate and light brown sugar.

If you ever make them, please drop a fat knob of butter in your pan and leave it to turn golden brown. It will give these breakfast ‘cookies’ the best flavour ever.


Quantity Ingredient
2 eggs, separated
120g plain yoghurt
60g whole milk
60g light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon sea salt
120g plain flour
50g dark chocolate, chopped into chunks
50g milk chocolate, chopped into chunks
1 teaspoon baking powder
butter, for frying


  1. Combine the egg yolks, yoghurt, milk, sugar, vanilla extract and salt in a large bowl.
  2. Whisk the egg whites in a separate bowl until they form soft peaks. Scoop one-third of the egg whites onto the yoghurt mixture and whisk in to loosen the batter, then gently fold in the remaining egg whites. Add the flour, chocolate chunks and baking powder and mix until just combined.
  3. Heat a knob of butter in a non-stick pan over a high heat until brown and foamy. Reduce the heat, ladle in the batter – roughly a quarter of a cup – onto the hot pan and cook for about 2 minutes until the bottom of the pancake is golden-brown. Flip the pancake over with a palette knife and cook for a further minute. Transfer to a plate and keep on cooking pancakes until all the batter has been used. Eat with your fingers, with a glass of ice-cold milk.

Chopping chocolate

  • Next time you chop chocolate, try to do it with a serrated knife. So much easier!
Paris Pastry Club
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