RCI-BR.004.0040.001
Chocolate Chip Pancakes
Chocolate Chip Pancakes from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- all-purpose bleached flour1 cup
- sugar2 teaspoons
- salt½ teaspoon
- baking powder½ teaspoon
- baking soda¼ teaspoon
- buttermilk¾ cup
- milk¼ cup
- egg1 large
- unsalted butter2 tablespoonmelted
- vanilla extract1 teaspoon
- vegetable oil for brushing griddle1 unit
- miniature chocolate chips8 tablespoons
Method
1
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3
Microwave buttermilk and milk in a 2-cup Pyrex (glass) measuring cup to room temperature, 20 to 30 seconds.
4
Whisk in egg, butter, and vanilla.
5
Add wet ingredients to dry ingredients and whisk until just mixed.
6
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
7
Increase heat to medium and generously brush skillet or griddle with oil.
8
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
9
Work in batches, if necessary, to avoid overcrowding.
10
Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
11
When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
12
Cook until pancakes are golden brown on remaining side.
13
Repeat, brushing skillet or griddle with oil.
14
Serve hot.