Chocolate Chip Pancakes

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

I've been making all sorts of pancakes and waffles lately for my weekly homemade Sunday Brunch but I had yet to make basic Chocolate Chip Pancakes. We get delicious Chocolate Chip Pancakes from the local deli/restaurant but for me they are far too heavy on the flour. This results in cakey pancakes that fill you up before you get to the second pancake in your stack of three.  I wanted to make lighter, fluffier pancakes that were moist and sweet and a bit sour. I reduced the amount of flour a bit, kept the sugar light and added more buttermilk for a kick. The result? Perfection, indeed. Use your favorite chocolate chips for this recipe. Mine are the Ghirardelli Semi-Sweet Chocolate in the vaccuum-sealed bags. They are nice and fresh tasting and are the perfect size for these pancakes.

1-3/4 cup of flour
1 tbsp of baking soda
2 tbsp of sugar
2 eggs
2 cups of buttermilk
2 eggs
1 tsp of vanilla
chocolate chips
butter for greasing the griddle

Makes 6 large pancakes or 8 medium ones.

Mix the flour, baking soda and sugar in a large bowl. Then add the eggs, buttermilk and vanilla and mix until most of the lumps are smoothed out. Heat up a griddle and grease with some butter. Add pancake batter ( a cup or so at a time) to the griddle and sprinkle some chocolate chips over the top. When the pancake starts to bubble after a few minutes of cooking, flip it over with a spatula and cook for another couple of minutes. Repeat until all the batter is used up. Serve with maple syrup and some sliced bananas.

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