I have no shame in my love for chocolate chip pancakes, and I’m always on the look out to try a new recipe. These, by far, have been my favorite. They’re moist, rich, and just delectable. The melted butter and buttermilk are the key to success, as always. Is there anything that buttermilk touches that doesn’t turn to gold? The answer is no. This recipe makes a big batch because, really, who wants a small batch of chocolate chip pancakes? They’re just as good six hours later. Not that I’m on my second helping for the day or anything like that. I’m only calling for mini chocolate chips cause that’s my preference, use the big guys if you’d like. I didn’t have buttermilk so I soured four cups of milk with 2 tablespoons or so vinegar.
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
4 cups buttermilk
2 cups mini chocolate chips
1 cup salted butter, melted
Directions:
Whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
In a new bowl, whisk eggs and add in buttermilk and melted butter. Combine flour mixture and buttermilk mixture. Don’t let the lumps scare you, they mean no harm. Fold chocolate chips into pancake batter. Cook pancakes on your skillet, or whatever your thing may be. Top with your favorites: powdered sugar sprinkles, mini chocolate chips and, of course, whipped cream. No whip people just can’t be trusted.
Until next time…
Recipe from.
