Cooking Instructions

• Gather ingredients, and heat a griddle or large skillet over medium low heat with one tablespoon of the butter. Let melt.
• In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt.
• In a small cup, whisk together the buttermilk, remaining tablespoon of melted butter, and eggs. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine.
• Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping ¼ cups of pancake batter on the griddle. Immediately sprinkle with mini chocolate chips.
• Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done.
• While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce perfect for drizzling over pancakes forms.
• To serve, divide the pancakes between two plates and drizzle with espresso glaze. Dig in.