A few co-workers and I prepared a pancake lunch yesterday at work. We used a basic Buttermilk Pancake recipe courtesy of Carolynne Griffith, the chairwoman of the Board of Directors for Egg Farmers of Ontario. The pancakes were tender, light and fluffy, and enjoyed by everyone. For the chocolate lovers in the group, we made one batch of pancakes with chocolate chips. They were exceptionally delish! (The Triple Chocolate Pancakes from my February 4th post would also have gone over well with the chocoholics!)
Here’s the recipe, with the chocolate chip variation. (We omitted the sugar in the recipe.)
(Makes about 16 pancakes)
1 cup (250 mL) all-purpose flour
2 tablespoons (30 mL) sugar (optional)
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
2 large eggs
1 cup (250 mL) buttermilk
2 tablespoons (30 mL) melted butter or cooking oil
Butter and maple syrup
In a medium bowl, stir together flour, sugar (if using), baking powder, baking soda and salt.
In a large bowl, whisk eggs. Add buttermilk and butter; whisk to combine.
Add dry ingredients to liquid ingredients; whisk just until combined (batter should be lumpy).
Heat a small amount of oil on a griddle or frying pan over medium heat. When the surface is hot enough, spoon about 2 tablespoons (30 mL) batter per pancake onto the skillet, spreading batter into a circle. Cook until edges appear set and bubbles form on the surface, about 1-1/2 minutes. Flip and cook second side until browned, about 1-1/2 minutes.
Serve immediately with butter and maple syrup. Or, transfer to a baking sheet or heatproof platter. Cover loosely with aluminum foil and keep pancakes warm in a 200F (95C) oven. Continue cooking remaining batter, brushing griddle with a small amount of oil as necessary to prevent sticking.
Chocolate Chip Pancakes: Prepare dry ingredients, adding 1/2 cup (125 mL) chocolate chips. Proceed as directed above.
- This recipe can be doubled or tripled.
- If batter is too thick, thin with a small amount of additional buttermilk.
- Freeze any leftover pancakes up to 3 months. Reheat on a baking sheet in a preheated 350F (190C) oven. Pancakes can be also be reheated in the toaster or microwave. If using the microwave, be careful not to overheat as they will become rubbery.