Homemade Pancakes

I always joke that my goal in life is for GC to make enough money so that I don’t have to work and I can stay at home. I say that if this is ever the case, I will make literally everything from scratch – all our bread, our salad dressings, even our mayonnaise. This is obviously more work that I can even imagine and will most likely never happen but it something I always have in the back of my mind.

Anyway, the point of the above homemaker tangent is the fact that I made homemade pancakes last week. I think pancakes are one of those things that people think are more work than they are worth but they really aren’t.

Homemade Chocolate Chip Buttermilk Pancakes.

1. These are just as easy to make as Aunt Jemima from the box. They require a few more ingredients (flour, baking soda, baking powder, sugar and salt) but that’s the only difference. The wet ingredients are all the same.

2. I usually don’t make big pancakes but something seemed fitting about making a hearty big stack rather than a pile of little silver dollar pancakes. The problem with making big pancakes is allowing them to cook all the way through without letting them burn.

3. I used milk chocolate chips and they are amazing. The original recipe called for blueberries and I thought I had blueberries in the fridge, but turns out, we had raspberries and blackberries. Would those make good pancakes? They stayed solid until you bit into them and then they just melted in your mouth. I assume this would be the case with semi-sweet chocolate chips but milk chocolate chips are just so much better. Smooth and silky, with a milky flavour; they turn breakfast into dessert.

4. These reheated well in the microwave. I would have toasted them but I didn’t want to add crispiness to them. If you are going to refrigerate pancakes, make sure to put wax paper between them otherwise they will stick together and you will completely mangle them.

Recipe below the cut. Happy munching!

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1 1/2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1 3/4 cup buttermilk
2 large eggs
3 tbsp unsalted butter, melted
Milk chocolate cups

1. In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt. In a medium bowl, whisk together the buttermilk, eggs, and butter. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in the chocolate chips.

2. Place a griddle over high heat until hot. Lightly oil the griddle. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until the bottoms are golden brown, 1-2 minutes more. Repeat until all the batter is used. If the batter begins to thicken, thin it with a bit more buttermilk. Serve the pancakes piping hot, with plenty of butter and syrup.

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