Chocolate Chip Pancakes

This weekend has been nothing but moving; moving rooms, moving good friends to Brooklyn, moving in a new flatmate, and saying goodbye to an old one/best friend in the process (though I hear she now lives next to a stellar cheese shop, so I'll be over a lot). There has been so much change that even the dog is confused, wandering from room to room and sitting in front of each one's door, trying to figure out why someone new lives there.

It's all a bit much and when even my pet seems to be having an existential crisis, I need a solid dose of comfort food. Ergo, chocolate chip pancakes for lunch.

The moving started this past Friday and by Saturday, noon, I was TIRED. A quick search through the kitchen revealed half a jug of milk leftover from one recipe and half a bag of mini-semisweet chocolate chips from another. A few eggs, some vanilla, salt, baking powder, and flour later, I had a gloriously chocolate-y heap of hotcakes and my faith in the universe was restored.

My recipe is inspired by this old standby for buttermilk pancakes. I used regular milk and the cakes were just as light and fluffy as always.

In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. In a separate bowl (or if your lazy, the same bowl), combine milk, butter, eggs, and vanilla. Add the wet ingredients into the bowl containing the dry ingredients and whisk together until just combined, adding in your chocolate chips last (don't over mix or it will loose the fluffiness).

Next, place a skillet over medium-high heat, melt a tablespoon of butter - spreading to coat the surface evenly, and pour the batter on the hot skillet, using a 1/4th cup measure (don't crowd the pancakes). When the outer edged start to firm up and tiny holes (burst air bubbles) appear on the surface on the cakes, flip over and let sit for no more than 1 minute. Serve with butter and maple syrup and enjoy!

 

Ingredients:

- 1 1/2 c all purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 c milk
- 3 tbsp butter, melted
- 2 eggs
- 1/2 tsp vanilla extract
- 1 1/3 c semisweet chocolate chips (mini Guittard chips are my favorite for this)

- Butter and maple syrup for serving

Makes 12-15 pancakes