Chocolate Chip Pancakes II
Total Time
Prep: 10 minutes Cooking: 5 minutes per skillet
Servings
8 ea. 4-inch (10 cm) pancakes
Prep Time
10 minutes
Cook Time
5 minutes
1 cup (140 g / 4.9 oz) all-purpose bleached flour
2 teaspoons white granulated sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup (185 ml / 6.3 oz) buttermilk
¼ cup (60 ml / 2 oz) milk
1 standard (50 g) egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
vegetable oil for brushing griddle
8 tablespoons miniature chocolate chips
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
30 seconds
Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.
Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
3 minutes
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.