Tuesday, January 1, 2013
Buttermilk Pancakes with Chocolate Chips!Print this post
Adapted from this recipe that used blueberries, I thought it would be a nice surprise for my husband on the morning of his birthday! We had some leftover buttermilk from making biscuits the other day so I thought the best use out of it would be a stack of delicious fluffy pancakes. I'm always afraid of over-mixing my batter, which this recipe mentions will result in dense flat pancakes so I made sure to stir it minimally. There's supposed to be lumps in this particular batter. Enjoy this recipe and add whatever chips and fruit you like!
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
chocolate chips (I used Ghirardelli semi sweet)
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the chocolate chips (not too many in bunches or it might burn). Cook for 2 to 3 minutes on each side.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.