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Chocolate Chip Pancake Recipe

Guest Author - Katherine Tomlinson

On Christmas morning or the first day of the New Year, breakfast should be something a little bit different. You can eat bran cereal with nonfat milk and blueberries every other day of the year but for a special occasion, why not splurge a little?

You can make this batter in a blender in about the time it takes to heat up a toaster waffle and the results will be much more satisfying.

If you’re feeling decadent, serve these pancakes with hot maple syrup or whipped cream, or a dusting of confectioners’ sugar, but they’re equally delicious topped with a fruit puree or even plain. Make a bacon sandwich with two pancakes and you have the sublimely salty/sweet, bacon-chocolate combination that is so addictive.

Chocolate Chip Pancake Recipe

It’s best to use semi-sweet chips in these pancakes—milk chocolate is just a little too sweet. Using miniature chips will result in a higher chocolate-to-batter ratio—never a bad thing.

2 eggs
1 ½ cups milk
¼ cup melted butter (or vegetable oil)
2 cups flour
¼ cup granulated sugar
2 Tbsp. baking powder
1 tsp. salt
½ cup chocolate chips

If using a blender, pour liquid ingredients into the pitcher and whirl until blended. Add the dry ingredients (except chocolate chips) and hit blend again. Don’t overblend.

Stir in the chocolate chips to the blended mix, then pour small circles of batter onto a heated, lightly greased griddle or frying pan. (You can use non-stick cooking spray.)

The traditional method is to combine the dry ingredients in one bowl. Combine the liquid ingredients in another bowl, then add the dry ingredients to the wet ingredients, then stir in the chocolate chips.

Pour batter onto a prepared griddle or pan. (It’s ready when a drop of water bounces and sizzles on the metal surface.) Turn each pancake when the bubbles in the batter begin to pop and the edges of the pancake have set.
This recipe makes about a dozen pancakes but can easily be multiplied.

Note: You can add some mashed bananas or chopped nuts to the batter or even throw in a handful of dried cherries or cranberries for extra layers of taste. Remember that a little more than a little can be too much, though, and don’t add so many extra ingredients that the batter is no longer pourable.

No Time to Lose Variation

Some days, every single second seems to count and that’s doubly true at the holidays. If you’re having one of those days, why not take a shortcut and use baking mix? Trust us, no one will complain. (Their mouths will be too full.)

2 cups baking mix
2 cups milk
2 eggs
½ cup chocolate chips (miniature work best)

Mix all ingredients together without overbeating.
Pour batter onto a heated, lightly greased skillet or griddle.
Turn pancakes when bubbles start popping on the batter.

Makes about a dozen small pancakes.

Note: these are tender pancakes that are thinner than those made from scratch.<.i>

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Content copyright © 2014 by Katherine Tomlinson. All rights reserved.
This content was written by Katherine Tomlinson. If you wish to use this content in any manner, you need written permission. Contact Michelle Matile for details.


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