Monday, April 5, 2010

Chocolate Chip Pancakes

Pancakes have to be the one dish that have been adapted into a wide range of cultures--French have crepes, Italians have crespelle, the Indians have pitha, Mexicans have hotcakes, etc. Almost every nation has their variation of what we call pancakes. The term "pancake" originated in 1430 in an English manuscript which means it probably originated decades, if not centuries, before that!

The recipe below is for Chocolate Chip Pancakes--they're so good that you don't need syrup (although, it doesn't hurt)!

1 1/4 cups all purpose flour
1 egg
1 cup buttermilk (1 cup whole milk + 1 tablespoon white vinegar = 1 cup buttermilk)
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 teaspoon vanilla
1 cup chocolate chip morsels

1. Preheat a skillet over medium-low heat.
2. If your skillet is not non-stick, then apply cooking spray.
3. Combine all the ingredients in a medium bowl and mix using a mixture until the batter is smooth. (You can also blend all the ingredients in a blender and pour into a bowl).
4. Pour batter by spoonfuls into the hot pan, forming 5-inch circles.
5. While cooking, place 10-15 morsels--one by one--on the circle of batter. The number of morsels can vary according to your own personal preference. Make sure to press the morsels deep into the batter.
6. As the edges appear to harden, flip the pancakes. Ideally they should look light brown. If they are too dark--lower your heat.
7. Cook the other side for the same amount of time, until light brown.

This recipe yields 8-10 pancakes.

Source: Adapted from Top Secret Recipes by Todd Wilbur


Post a Comment

Search This Blog