Chocolate chip pancakes with orange-brandy sauce

For even more luxury, add a scoop of vanilla ice cream to each serving of warm pancakes and brandy sauce.

To make the pancake batter, sift the flour, baking powder, and salt into a large mixing bowl and make a well in the middle. In another bowl, whisk the buttermilk, egg yolks, and water together, then pour into the well. Gradually incorporate the flour into the liquid ingredients to make a smooth batter. Beat the egg whites to firm peaks, then fold into the batter.
Cook the pancakes in batches of two or three: Heat a wide, nonstick frying pan with a small piece of butter. Pour a small ladleful of batter into the pan for each pancake, then drop a few chocolate chips over the top of each. Fry until golden brown underneath, about 1 minute, then flip over and cook the other side for 45–60 seconds longer. The pancakes should puff up as they cook. Keep them warm in a low oven while you cook the rest, adding more butter to the pan as needed.
For the sauce, combine the chocolate, cream, and sugar in a small saucepan. Set the pan over low heat and stir until the chocolate and sugar have melted and the sauce is smooth. Stir in the brandy and orange juice, then pour into a warm pitcher.
Pile the pancakes on warm plates and drizzle the sauce over them. Garnish with orange sections, if you wish.