Monday, November 2, 2009

Chocolate Chip Pancakes

A wonderful Sunday morning treat.  Pretty quick, too, unless the only non-stick skillet you own is a 6" one.  Then, not so much.  If you have a griddle, use it, or or just use a lot of butter on a regular large frying pan.

Butter and maple syrup is always good, of course, but my favorite thing on these is peanut butter.  It adds a little saltiness to the sweet, and is just amazing.
Adapted from How to Cook Everything.

1 c. all-purpose flour
1 t baking powder
1/4 t salt
1-2 t sugar (depending on how sweet you like your pancakes)
1 egg
3/4 c. milk
1 T butter, melted
1/2 c. or more semisweet chocolate chips

1.  Heat your griddle or LARGE skillet over medium-low heat.

2.  Mix together dry ingredients (except for chocolate chips); in separate bowl or measuring cup, mix together wet ingredients.  Gently stir wet ingredient mixture into dry ingredients.  If there's a few lumps, that's ok.

3.  Add a little butter to the griddle; using a small ladle or dry measuring cup, spoon batter onto griddle in equal-sized pours.  Immediately sprinkle chocolate chips on top.

4.  When pancakes are dry around the edges and bubbly in the middle, flip them and cook until other side is golden brown.  They WILL NOT flip until they are ready; if you try to flip them too early, they'll fall apart.  The first batch never quite comes out as well as all subsequent batches.

The ideal here is even, medium-low heat; something unattainable with a small skillet.  Seriously, use a large one and make a bunch of pancakes at a time.

You can keep the pancakes warm in on a plate in a 200 degree oven, covered with a clean kitchen towl, until they're all done and ready to serve.  Serve immediately.

Makes 2 servings.

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