Yesterday was Father's Day, and we enjoyed a lazy morning. I'm sure it wouldn't have been quite so lazy if Caroline had slept for more than 5 hours, but that's another story. We hemmed and hawwed almost all morning about what to eat for breakfast/brunch - should we go out to eat, eat in, or just wait and make something for lunch? Finally Joey decided that he wanted chocolate chip pancakes. I let him have this day to make the decisions. 364 days a year is plenty for me ;-)
I broke out my trusty Better Homes and Gardens Bridal Edition, and went to work. Seriously, I don't know why people even bother with mixes when homemade are sooo much better and really, not much more work anyway. I topped my stack with homemade strawberry syrup (recipe will follow), and sprinkled some extra chocolate chips on top. Joey said they are better than J. Christoper's, his previous favorite. :-)
They were light and fluffy, but tasted rich and buttery at the same time. There are so many variations you could make - blueberry, strawberry, apple-cinnamon, bacon and cheese, the list goes on and on.
Buttermilk Chocolate Chip Pancakes
adapted from Buttermilk Pancakes, BH&G Bridal Edition, page 128-129
- 1 cup all-purpose flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup reduced fat buttermilk
- 2 Tablespoons canola oil
- 1/2 cup semi-sweet chocolate chips, plus more for garnish
Pour 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For silver-dollar sized pancakes, use a tablespoon of batter. Cook over medium heat about 2 minutes on each side or until golden brown, turning to second side when pancakes have bubble surfaces and edges are slightly dry.
Garnish with desired toppings, and serve warm.