Recently, my pal Olga at Mango Tomato tweeted about a pancake recipe she was making. It just so happened I was in a mood for breakfast for dinner that day, but couldn't decide between biscuit egg sandwiches or pancakes. Olga paired her pancakes with boozy fruit, but I decided to go with a different spin. To clear my freezer and also to avoid my general dislike for too much sweetness in breakfast, I served my pancakes plain. The melted chocolate within the delicate pancake was all I needed for a touch of decadence. This is my new favorite pancake recipe and I can't wait to try it again with a different combination. I'm thinking a strawberry sauce could be my next plan of action.
One year ago: Farro with Garlicky Braised Kale and Prosciutto
Two years ago: Healthy Black Bean Dip
Three years ago: Spicy Black Bean Cakes
Chocolate Chip Buttermilk Pancakes
(Adapted from Joy of Baking)
Makes 4 servings
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
1 large egg. lightly beaten
1 cup buttermilk at room temperature
3 tablespoons melted butter, cooled to room temperature
1/2 cup semi-sweet chocolate chips
Extra melted butter or cooking spray for cooking
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a smaller bowl, whisk together the egg, buttermilk, and 3 tablespoons melted butter.
Create a well in the flour mixture, stir in the liquid mixture and stir to combine. Mix lightly. It is okay if some lumps remain. Fold in the chocolate chips.
Heat some butter or cooking spray in a nonstick pan or griddle over medium high heat. Use a 1/3 cup measure to spoon out the mixture on to the cooking surface. Cook for 2-3 minutes or until small bubbles appear on the surface. Flip the pancakes and cook for another minute or two until the pancakes are lightly browned. Serve warm topped with powdered sugar or maple syrup if desired.