Working nights, I've had to teach my kids to be able to cook a few basic things so they can survive when I have to sleep during the day (topic for another post.) So my adventurous sons wanted to learn to make pancakes. So I taught them. Don't worry, they're very versed on stove top safety...I've made sure of it! A2 even reminds me sometimes if I'm doing something wrong...which I do...sometimes. (Yes, I've started at least two fires in the recent past.) Eh-hem...anyway...
So when I noticed one day that my chocolate chip stash in the freezer was depleting, I inquired of my dear sweet children if they were indeed sneaking them. That was when my son, A2, informed me of his practice of adding them to his pancakes...and this recipe was born.
I tweaked a buttermilk pancake recipe from Southern Living Cookbook to make it. Here goes:
First, whisk your flour, baking powder, baking soda, salt, and sugar together in a good sized bowl.
Beat an egg...
and add it to your buttermilk and oil.
Add the liquid to the dry and whisk together well. Stir in the chocolate chips. (BTW, the things that look like coffee grounds are just broken-off chocolate bits from the bottom of my freezer container.)
Now, its important to oil up your pan real good. I used to use butter, but I would burn it too often...because my stove cooks a little hotter than the general public's stoves...hence the fires. (At least that's my story.) So I make sure the pan is good and hot over a medium heat and give it a good spray with nonstick cooking spray. A good generous spray. Also, I am short one good griddle at the moment, so I used a couple of little skillets. Worked just fine.
Pour about 1/4 to 1/2 cup batter on your preheated, oiled griddle or pan. Make sure you stir up the batter between every pancake because otherwise the chips sink to the bottom and you'll end up with plain buttermilk pancakes at first, and chocolate bars at the end. Careful!
Cook it until it's bubbly on the top, and the sides look sort of dry. Like this. (Please excuse the picture quality. I'm learning.)
FLIP! Beautifully golden brown. Cook the other side until its just as beautiful.
And pour on the butter and syrup. Now, we only had maple syrup on hand, but how good would it be to top it with raspberry sauce. Oh...yum... Raspberry is perfect with chocolate...I think. But its good with maple syrup too.
Thank you my Dear Son!
Here's the recipe: (And as soon as I figure out one of those services that makes a print-friendly version for blogs, I will get it on here.)
Chocolate Chip Pancakes
Makes about 4 large pancakes or 8 small.
1 Cup All-Purpose Flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Heaping 1/4 teaspoon salt
1 Tablespoon sugar
1 egg, lightly beaten
1 cup buttermilk
1/8 cup vegetable oil
1/2 cup semisweet chocolate chips
Butter, maple syrup, raspberry sauce, or toppings of choice
Combine first five ingredients, set aside. Combine in a second bowl egg, buttermilk and oil. Add egg mixture to flour mixture and stir until well moistened. Stir in chocolate chips.
For each pancake, stir well and pour 1/4 to 1/2 cup onto a hot, greased griddle or pan. Cook until tops are bubbly and edges are dry. Turn and cook the other side.
Extra batter can be stored in an airtight container in the fridge for up to 1 week.
Recipe doubles well.
