Sunday, February 6, 2011

Milk Chocolate Chip Buttermilk Pancakes

This was my second pancake recipe from scratch. Delicious! Nothing can really compare to the fluffiness and flavor of homemade pancakes.  I’ll never use pancake box mixes again. I substituted semi-sweet chocolate in place of the milk chocolate chips. One trick I learned from baking with chocolate chips is that if you coat them in flour before folding them into the batter, they will not sink to the bottom.

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup milk chocolate chips
cooking spray

In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. If non stick, spray with cooking spray. Pour 1/2 cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. Flip the pancake over and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree oven until ready to serve.

Serve with syrup.
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