Posted by: Jonjon | November 12, 2009

Pancakes – Chocolate Chip Pancakes 9/10 November 12 2009


SNC00836

eggs, buttermilk, butter, vanilla extract, AP flour, sugar, baking powder, baking soda, salt, chocolate chips

http://annies-eats.com/2009/09/07/chocolate-chip-pancakes/

Conclusion

The batter was not liquidy so it made a sturdy pancake to my liking. The use of buttermilk gave the pancakes a very fragrant “fermented” aroma. The pancakes were very good just by itself. With the addition of chocolates, it made the pancakes even better by adding a new level of flavor to it. It was sweet enough without or with chocolate, so there was no need to add maple syrup.

Ingredients:

2 eggs                                                              ½ egg

2 cups buttermilk                                              ½ cup

4 tbsp. butter, melted and cooled                      1 tbsp

½ tsp. vanilla extract                                                      1/8tsp

2 cups all-purpose flour                                    ½ cup

2 tbsp. sugar                                                     7.5ml

2 tsp. baking powder                                        ½ tsp

1 tsp. baking soda                                            ¼ tsp

1 tsp. salt                                                                      ¼ tsp

½-¾ cup chocolate chips                                                           1/8 cup

 

Directions:

In a large bowl, lightly beat the eggs.  Whisk in the buttermilk, butter and vanilla extract and mix until well combined.  Add in the flour, sugar, baking powder, baking soda and salt.  Mix just until incorporated.  Add in the chocolate chips and stir just until combined.

 

Preheat the oven to 200° F.  Heat a griddle or skillet over medium heat.  Melt a thin pat of butter in the pan and spread it around.  Once the bottom of the pan has been covered, wipe the butter out gently with a paper towel so that only a very thin film remains.  Drop scoops of batter of your desired size (I use 1/3 cup) into the pan.  Cook the first side until bubbles form on the surface and begin to pop, and the bottom is golden brown.  Flip gently with a spatula and cook again until cooked through and golden brown on both sides.  Transfer the cooked pancakes to an oven-safe dish in the warmed oven and repeat the process with the remaining batter.  Serve immediately.

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