Everyday Chocolate Chip Pancakes

To be clear, I am not suggesting that you should eat chocolate chip pancakes everyday. I am inferring that you can make these pancakes from everyday items you already have. Maybe they should be called Anyday Chocolate Chip Pancakes? We eat pancakes at least once a week at our house, my kids love them. Rarely do I keep buttermilk in the refrigerator, and even less often do I have the forethought to mix up a batter the night before I make them. (If I had that kind of forethought, I’d probably have buttermilk in the fridge.) These are a little sweet, so I like to balance it out by serving it with a side of sausage (don’t judge me).

Makes about 10 Medium sized Pancakes (And this recipe can be easily doubled)

As organic as you can:

1 cup all-purpose flour

1 Tbsp sugar (rounded)

1 1/2 Tbsp baking powder

1/2 tsp salt

1 large egg

1 tsp vanilla

1 cup milk

2 Tbsp oil (I like sunflower, but you can use canola or vegetable)

Butter for your griddle

3/4 cup chocolate chips (give or take)

Okay, now I am going to be very specific about this, because I like my system and I think it saves on dishes. That said, please feel free to use your artistic license and dirty as many bowls as you’d like to clean, separate your dry from your wet, etc.

Add the dry ingredients in a batter bowl (that pours) and whisk them together. In a measuring cup, using the same whisk, beat your egg with the vanilla. (Side note: I don’t remember when I first learned about the egg/vanilla thing, but it really is a thing… and why, I don’t know, but  I do it every time.) Then dump your egg and vanilla right on top of the dry ingredients. Next, in the same measuring cup, measure your milk and pour it into the batter bowl with the rest of the ingredients. Now I like to mix the ingredients, with a wooden spoon, lightly until incorporated. (Side note: Wooden spoons seem nostalgic, but again use your creativity…) Then add the oil and lightly stir again until everything has come together. Don’t ‘over-mix’ because things get tough, but you don’t want flour pockets either. Just do it perfectly… And don’t worry about a few little lumps.

Then while that sits a minute heat your griddle (or pan) on medium heat and put a tab of butter on it. When it starts to melt, move the butter around until the surface is coated. Now if your batter seems too thick, add a little more milk and stir. If it seems thin, add a little flour. When ready, pour the batter in little round circles about 4 inches in diameter. Immediately following, sprinkle the chocolate chips evenly around the pancake. I do it this way, because that’s how my kids like it; and they eat the chocolate chips in lieu of syrup. However, if you have traditionalists who want plain pancakes (like myself) this step can be omitted completely or on a to-order basis.

When the batter starts to get those little bubbles breaking through to the top, flip them over. After about 1-2 minutes, when lovely and golden, remove the pancakes to a platter or plate and start over with the butter, batter and chips cycle. Along the way gauge your pan, if your butter is browning quickly, turn down the heat (maybe even wave your pan in the air a couple times to let it cool, just saying). If your pancakes are white and oozy, you probably need to turn the heat up. And have fun, by golly! Sneak a chocolate chip, or better yet, let your kids! (But give them a wink and a smile, or permission, so they know you see, and that way they’re not really being sneaky).Because life is too short not to enjoy yourself!

Serve right away, while warm. And if you are so indulgent, top with syrup and whipped cream. Delicious.

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