pancakes_chocolatechip

Pancake Chronicles: Week 3, Chocolate Chip Pancakes

Chocolate for breakfast? Feel like a kid again when you sit down to enjoy these delectable pancakes. It’s not hard to see why this variation on pancakes ranks high on my list for favorite breakfasts (with a side of great bacon of course!), so I had to share it. Using mini-chocolate chips ensures the chocolate is more evenly distributed within the pancakes, but regular size chocolate chips would work too.

This is the third installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.

This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.

Chocolate Chip Pancakes

Griddle Preparation:
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.

Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
3 eggs
1/2 tsp vanilla extract
3/4 cup mini chocolate chips

Directions:
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Stir in the mini chocolate chips. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.

Serve with maple syrup or a light dusting of powdered sugar.

Enjoy your chocolate-y day,
Pip the Pig

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