Bought a pack of buttermilk but did not bake the cake that I had planned to. Need to use before it expires soon. Craving for some pancakes for our breakfast ... and this recipe calls for buttermilk. Bingo!
But ... Oh NO!
Chocolate indulgence ... again ?!
Hee hee ... ok ok in moderation ...
Choco-licious Chocolate Chip Buttermilk Pancakes for our weekend brekkie.
The recipe yields 4 servings but I halved it to 2 servings. Recipe source : Annies eats
Chocolate Chip Buttermilk Pancakes
2 servings (about 10 pieces) enough for 2 - 3 persons.
2 tbsps butter (melted and cooled)
1/4 tsp vanilla extract
125 grams all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
105 grams chocolate chips
1) In a large bowl, lightly beat the eggs. Whisk in the buttermilk, butter and vanilla extract and mix until well combined. Add in the flour, sugar, baking powder, baking soda and salt. Mix just until incorporated. Add in the chocolate chips and stir just until combined.
2) Preheat the oven to 90°C (to keep the cooked pancakes warm).
Heat a griddle or skillet over medium heat. Melt a thin pat of butter in the pan and spread it around. Once the bottom of the pan has been covered, wipe the butter out gently with a paper towel so that only a very thin film remains.
3) Drop scoops of batter of your desired size (I used ice cream scoop) into the pan. Cook the first side until bubbles form on the surface and begin to pop, and the bottom is golden brown. Flip gently with a spatula and cook again until cooked through and golden brown on both sides. Transfer the cooked pancakes to an oven-safe dish in the warmed oven and repeat the process with the remaining batter. Serve immediately.
Fluffy soft pancakes with chocolate chips. To serve, sprinkle some chocolate chips and drizzle maple syrup over the warm pancakes. As usual, my girl loved to spread with her favourite Nutella.
Yummy ! Choco-licious !
Have a nice weekend ^-^!