A Carboholic, if you will.
A Carbivor, even!!
I don't like carbohydrates......I loouuvvveeee them!
Needless to say, I've pretty much already made well over ONE MILLL-LION pancakes (I just put my pinkie finger up to my lips - like Dr Evil - after I typed that).
I prefer a buttermilk-based batter when making cakey-pans. I've tried making my own buttermilk by adding lemon juice or vinegar to milk....this just doesn't yield the same results for me - the pancakes don't get as fluffy, or taste as tangy.
S always humors me whenever I ask, "Do ya want pancakes for breakfast?" ~ if somebody asks you if you want pancakes for breakfast - SAY YES!!! ~ he's well trained. However, he doesn't really care for buttermilk pancakes, he would rather have milk-based, Bologna-skin-like, thin-ass pancakes....it gets me worked up all the time, sorry. Seriously, who wouldn't want a fluffy, lofty pancake? I know, I know, to each his/her own, yadda-yadda-yadda.
I also like to burry my chocolate chips INSIDE my pancakes - when you just drop them on the surface and it comes time to flip them, the chocolate burns and oozes a bit, then sticks to the spatula when you scoop up the finished cake. Also, if I mix the chips into my batter they are not distributed evenly enough for my liking...I know, I have "issues"....I have come to terms with this...really, I have. Since this is a thicker batter, gently pressing the chips in, and swirling the batter to cover them, was my answer.
I am using my 1 1/2 + 1 1/2 + 2 to the fourth + a pinch + a splash pancake rhyme (issues!). Allow me to share:
Print THIS Recipe!
Buttermilk Buried Chip Pancakes
makes 10-12 pancakes
1 1/2 cups buttermilk**
1 1/2 cups flour
2 eggs, beaten**
2 TBS sugar
2 tsp baking powder
2 TBS butter, melted
a pinch of salt (1/4 tsp)
a splash of vanilla extract (1/2 - 1 tsp)
1/4 cup white chocolate chips
1/4 cup of milk chocolate chips
cooking spray or vegetable oil for pan, optional**
butter & maple syrup for serving
Heat a large nonstick pan over medium heat.
Mix flour, sugar, baking powder, and salt in a bowl. In a separate bowl, mix buttermilk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and stir until just blended - do not over mix, batter will be lumpy.
Pour 1/3 cup of batter into hot pan, sprinkle with chocolate chips, gently with the back of a spoon bury the chips into the batter, swirl batter over the chips to cover.
Flip the pancake when air bubbles along the outside edges appear dry and set, and when air bubbles have developed in the center - cook there side until golden brown.
Serve hot with butter and maple syrup.
*If using milk instead, use 1 1/4 cups.
*I have made these many time with just one egg....we've all been there.
*If you don't have a reliable nonstick pan, lightly spray or oil pan between pancakes.
*If not serving immediately, preheat oven to 200 degrees and place oven rack to the highest setting, before mixing the batter. As pancakes are finished, set them on the oven rack to stay warm - try not to overlap them if possible.
I have shared this on:
The Weekend re-Treat, The Best Blog Recipes
Foodie Friday, Simple Living & Eating
The Humble Brag, One Project Closer
Made You Look Linky, Made In A Day
Mop It Up Monday, I Should Be Mopping The Floor
Mix It Up Monday, Flour Me With Love
Creative Monday, Judy H-J's Thoughts
Marvelous Mondays, This Gal Cooks
Two Cup Tuesday, Pint Sized Baker
Tasteful Tuesday Party, Nap-Time Creations
All My Bloggy Friends, Love Bakes Good Cakes
Fluster's Creative Buster, Fluster Buster
Cast Party Wednesday, Lady Behind The Curtain
Wonderful Food Wednesday, Moms Test Kitchen
What's Cooking Wednesday, Buns In My Oven
Party Time, The 36th Ave
Showcase Your Talent Thursday, What's Cooking Love
Great Idea Thursday, A Handful Of Everything
Thursday's Treasures, Food Done Light