Buttermilk Pancakes, Part Deux

If you’ve mastered yesterday’s recipe, “The Easiest Buttermilk Pancakes You’ll Ever Make,” then you’re ready for buttermilk pancakes version 2.0.  These are from The Joy of Cooking.

You know you have a copy at home.  Crack it open.  You’ll be glad you did.

Do you read your cookbooks?  Really look at the notes in the margins and see what the author has to say.  You can always count on finding tips and tricks there.  So true in the pancakes section.  Except for one thing.

Apparently, I am supposed to let pancake batter rest for 3-6 HOURS before the batter hits the griddle.  Can anyone wait that long for breakfast?

 

These pancakes are super-simple to throw together.  The splash of vanilla gives these an unbeatable flavor, and unlike other, denser pancakes, these are lighter than air.

You’ll need

• 1 ½ C flour
• 3 T sugar
• 1 ½ t baking powder
• ½ t salt
• 1 ½ C buttermilk
• 3 T melted butter
• 2 large eggs
• ½ t vanilla
• ¼ C chocolate chips

Begin by melting the butter.  I do it in the same pan I use to cook the pancakes.  Economical, no?  Set it aside to cool a bit.

Mix the flour, sugar, baking powder and salt in one bowl.

Whisk the buttermilk, butter, eggs and vanilla in another.

Add the wet to the dry ingredients until just mixed.  The batter should still be somewhat lumpy.

Stir in the chocolate chips.

 

Pour batter by the ¼ cup-ful onto a griddle, grill pan or skillet.  Flip the pancakes when bubbles start to appear.