I’d been giving the boys store bought frozen waffles for breakfast on weekday mornings, but since I’m not a big fan of processed food, all of the additives weighed heavily on my mind. Unfortunately, Tyler won’t eat plain or fruit pancakes, but I hit pay dirt when I added a little bit of chocolate to a recipe adapted from The 1997 Joy of Cooking.
Chocolate Chip Buttermilk Pancakes
Makes approximately 16 pancakes
1/2 cup white whole wheat flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 ounces dark chocolate, very finely chopped (tip: use a serrated knife)
butter or nonstick cooking spray, for cooking
1. In a large mixing bowl, combine the dry ingredients (flour through salt) and mix well. In a small mixing bowl, combine buttermilk, eggs and vanilla and mix well. Add the wet ingredients to the dry ingredients and whisk until flour mixture is just moistened. Stir in chocolate.
2. Preheat a griddle or large nonstick pan over medium heat, and melt some butter on it (or lightly coat with cooking spray). Use a 1/4-cup measuring cup to pour batter onto the griddle. When there are air bubbles popping, carefully flip the pancakes. Let cook an additional 2 to 3 minutes or until the bottom is the desired color. Repeat with remaining batter, occasionally cleaning off the griddle or pan with a paper towel.
3. To freeze these pancakes, cook until lightly browned, and cool completely. Separate with wax paper or parchment paper and freeze. You can defrost these in the microwave (they’ll probably take about 10 seconds or so), but I prefer to heat them in the toaster oven to get the edges crispy again.