Prep Time: 15 Minutes
Yields: 4 Servings
Breakfast cooks have known for quite a while that buttermilk makes the fluffiest pancakes. However, the acid in the buttermilk along with the baking soda and powder must rest for 15 minutes prior to cooking to achieve best results. Annalee Landry of Prairieville shared her recipe on Stirrin' It Up: Kids Edition in July 2009. Enjoy!
1 cup white or dark chocolate chips
1 and 1/2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, room temperature
1 and 2/3 cups buttermilk, room temperature
3 tbsps sugar
1 and 1/4 tsp freshly ground nutmeg
1 tbsp pure vanilla extract
3 tbsps unsalted butter, plus more as needed
In a large bowl, whisk together flour, baking powder, baking soda and salt. Run dry ingredients through a fine sieve, blending well. Set aside. In another bowl, beat eggs then whisk in milk, sugar, nutmeg and vanilla. Set egg mixture aside. In a large cast iron skillet, melt butter over medium heat. Whisk melted butter into egg-milk mixture, stirring to incorporate. Add egg-milk mixture into flour mixture, whisking continuously until a thick batter is just formed. Allow batter to sit 15 minutes before cooking. Heat a cast iron skillet or a flat top electric grill to medium-high heat (375 degrees F). You may wish to coat grill with butter or butter flavored vegetable spray. Ladle 1/4 cup batter onto grill to create a pancake. Add 1 or 2 more pancakes into skillet, taking care to keep them evenly spaced apart. Cook until bubbles appear on top and undersides are golden brown, about 2 minutes. Add chocolate chips to pancakes at this point by scattering onto the surface. Turn pancakes over with a spatula and cook 1 additional minute. Be careful not to burn toppings. Transfer to a platter and cover to keep warm. Repeat with remaining batter, adding more butter or spray to grill as needed.