Tuesday, January 7, 2014

Chocolate Chip Buttermilk Pancakes

                                                                                   

We woke up to a frigid morning today. All the schools in our county were closed due to the extreme weather conditions that we've been experiencing this Winter. I decided to make these pancakes that are a family favourite. I'm including you in the process by blogging about them and making a video (coming soon. I'll attach it here and update this post once I'm done editing it) incase there's anyone out there who is also snowed in with kids and needs something to bring a smile to their faces. These pancakes are fluffy and have ooey-gooey molten chocolate in each bite...what's not to love? These always have a way of getting everyone up and on their feet on those lazy days. Here's how you make them...


Serving Size: Makes 10 pancakes.


Equipment:

-Griddle. If you don't have one, use a large non-stick frying pan (to cook your pancakes).

-Fine-mesh sifter (to sift your dry ingredients).

-Large mixing bowl.

-Small mixing bowl.

-Whisk or wooden spoon.

-Turner (to flip your pancakes).



Ingredients:

-1 1/2 cups all-purpose flour.

-2 tablespoons granulated sugar (if you add too much sugar, your batter will be runny and your pancakes will not rise and be fluffy like you see in the pictures here).

-3 tablespoons malted milk (optional. I just love the flavor it gives the pancakes!)

-1 1/2 teaspoons baking powder.

-1/4 teaspoon baking soda.

-1/4 teaspoon kosher salt.

-2 large eggs at room temperature, beaten.

-1 3/4 chips buttermilk at room temperature (for Swahili speakers, this is "Maziwa lala").

-3 tablespoons unsalted butter, melted (if you use salted butter, omit the 1/4 teaspoon of salt called for in the recipe).

-1 cup semi-sweet chocolate chips (I use mini chocolate chips for this recipe).

-2 tablespoons butter for cooking OR you can also use canola oil.

-Pure maple syrup for serving.



Instructions:

-Preheat your oven to 200 degrees Fahrenheit (93 degrees Celcius).

-Place your flour, salt, baking powder, baking soda and malted milk in a fine-mesh sifter set over a large bowl; sift the dry ingredients together and use a whisk to combined the sifted ingredients.

-In a seperate bowl, whisk together the buttermilk, eggs and warm melted butter briskly until well combined. If your eggs or buttermilk are cold, your butter will solidify. That's why it's important that you keep them at room temperature.

-Pour the buttermilk mixture into the bowl with the dry ingredients and stir just until combined. Use a spatula to scrape the sides of the mixing bowl for any dry ingredient. If you over mix, your pancakes will be tough.

-Using your spatula, fold the chocolate chips into the batter.



-Pace your griddle over high heat. To test if your griddle is ready to cook the pancakes, drop a bit of water on the hot griddle. If the drop of water fizzles around on the surface of the griddle, then the griddle is hot enough to cook your pancakes.

-Lightly oil your griddle; Using a measuring cup, pour 1/4 of the batter onto the griddle (per pancake) and cook until the bubbles on the surface of the pancakes begin to form (about 2 minutes).


-Use a wide turner to flip your pancakes over and cook until the bottoms are golden brown (about 1-2 minutes more).

 


-Transfer the cooked pancakes onto an oven-safe plate (stack them up) and transfer the plate to the warm oven to keep them warm as you cook the rest of the batch. Serve hot.

                                                                                    


Serving Suggestion:

These pancakes are great served with some warm maple syrup (or any pancake syrup of your choice) and a knob of butter.