I just love it when my little nieces spend the night. We always have such a fun time. The last time they both spent the night with us, we drug the telescope out of retirement and gazed up at space, while the cicadas hummed and sang from the trees all around us. They learned all about the craters on the moon, Saturn's rings, constellations and Mars. Talk about a picture perfect summer evening!
We have a tradition of waking up on Sunday morning and baking something fun together. I've written about the Buttermilk Biscuits and Chocolate Chip Muffins we've made before here on the blog. Well, these gorgeous, mouth-watering pancakes are the results of one such recent sleep-over.
These pancakes are amazingly easy, yet so delicious you'll go back for seconds (okay, maybe thirds!). I mean, who can resist a breakfast that's filled with ooey gooey chocolate chips and is covered with sweet syrup?!?
Bon Appetit, my friends!
Chocolate Chip Buttermilk Pancakes
Adapted from: Better Homes and Gardens New Cookbook, pg. 137
Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk
3 tablespoons canola oil
3/4 cup semi-sweet chocolate morsels
Strawberries & Blueberries (optional)
Desired syrup
Directions:
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, use a fork to combine egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate chips.
For each stand-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.
Comments
Blessings, Catherine