1/2 cup milk
2 shots of espresso (not instant coffee), cooled (or use 3 tablespoons espresso powder)
1/2 cup unbleached all-purpose flour
1/2 tablespoon granulated sugar
1/2 teaspoon baking powder
pinch of salt
1 large egg, separated
1/2 tablespoon unsalted butter, melted and cooled slightly
In a medium bowl, whisk together the flour, sugar, baking powder and salt (if using espresso powder, add here as well) and set aside. In a separate bowl, whisk together milk, espresso, egg yolk and the melted butter, then add it to your dry ingredients and whisk until just combined. Whisk the egg whites using an electric stand mixer until it reaches stiff peaks, and pour it in the bowl of pancake mixture. Gently fold it into the mixture until you don’t see any more white streaks.
Heat a knob of butter in a non-stick skillet set over medium heat, and swirl around until the surface is evenly coated. Once the pan is hot, use a 1/4 cup measure to portion the batter into the pan. Top each pancake with some chocolate chips. Cook on the first side until the edges are set and bubbles form on the surface (about two minutes). Use a spatula to flip the pancakes and cook for another one or two minutes on the other side, or until golden brown and cooked through. Repeat with remaining batter, adding more butter to the pan, if necessary.
Note: It is important to not stack your pancakes until you are ready to serve them because they will get soggy.
Top your pancakes with some more chocolate chips and chopped pistachio, and drizzle some maple syrup.