Recipe

DifficultyAppliance

Every Saturday morning for about ten years I've been the household pancake chef. We make up a big batch of these delicious breakfast treats and start our weekend off with a few carbs covered in maple syrup.

Yields4 Servings
Total Time25 mins

Ingredients

 1.33 cups flour
 3 tbsp sugar, granulated
 1 tbsp baking powder
 1 egg
 3 tbsp oil, vegetable
 1 tsp vanilla
 1.50 cups milk
 0.50 cup chocolate chips

Directions

Preparation
1

Heat a large pan to medium-high heat. I use a rectangular cast iron skillet and oil it before turning on the fire. A hot pan is your friend.

Batter
2

Blend the dry ingredients in a medium bowl.

Whisk the egg, oil, and vanilla in a measuring cup, then add milk until the liquid mixture tops around and about one and three-quarter cups total. I like to eyeball this because a full two cups of liquid is too much and the pancakes are too runny.

Mix the wet, the dry and then add the chocolate chips.

Cooking
3

Let the batter rest for about five to ten minutes to allow the flour to hydrate.

On a hot griddle, dollop one quarter to one third cup portions of the batter into shapes. Note: circles are shapes, but creativity is encouraged.

When the top of the pancake bubbles, check for a golden cook on the bottom then flip and finish grilling.

Finishing
4

Serve hot with syrups, butters, or other toppings like fruit or whipping cream.

Ingredients

 1.33 cups flour
 3 tbsp sugar, granulated
 1 tbsp baking powder
 1 egg
 3 tbsp oil, vegetable
 1 tsp vanilla
 1.50 cups milk
 0.50 cup chocolate chips

Directions

Preparation
1

Heat a large pan to medium-high heat. I use a rectangular cast iron skillet and oil it before turning on the fire. A hot pan is your friend.

Batter
2

Blend the dry ingredients in a medium bowl.

Whisk the egg, oil, and vanilla in a measuring cup, then add milk until the liquid mixture tops around and about one and three-quarter cups total. I like to eyeball this because a full two cups of liquid is too much and the pancakes are too runny.

Mix the wet, the dry and then add the chocolate chips.

Cooking
3

Let the batter rest for about five to ten minutes to allow the flour to hydrate.

On a hot griddle, dollop one quarter to one third cup portions of the batter into shapes. Note: circles are shapes, but creativity is encouraged.

When the top of the pancake bubbles, check for a golden cook on the bottom then flip and finish grilling.

Finishing
4

Serve hot with syrups, butters, or other toppings like fruit or whipping cream.

Chocolate Chip Pancakes

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