Small Batch Chocolate Chip Pancakes

March 25, 2020

Hello foodies and bakers,

 

Are you like the rest of us and enjoy something different to eat in the morning? From oatmeal to eggs to waffles to salmon Benedict, there are sooo many breakfast options. It is very easy to enjoy something delicious and nutritious daily, especially in the greater Seattle area. 

 

Have more time on your hands in the AM? Make these small batch pancakes! The best part? The chocolate chunks! Of course, you can omit the chocolate and add whatever you have on hand: blueberries, banana, nut, or simply leave 'em plain. 

 

Since this recipe makes 3 medium pancakes, it can easily be doubled...or triple'd depending on how many foodies you are feeding. (or how hungry you are!)

 

 

 

Chocolate Chip Pancakes

Yields: 3 medium pancakes 

 

Equipment needed:

  • Mixing bowls

  • Measuring cups / spoons

  • Spatula

  • Whisk

  • Medium size non stick skillet 

  • Cutting board

  • Chef Knife 

  • Pastry brush

 

Ingredients needed:

  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 2 teaspoon white sugar

  • 1/2 teaspoon fine sea salt

  • 1 egg

  • 3/4 cup buttermilk  (or substitute your favorite dairy or non dairy milk)

  • 2 oz dark chocolate, finely chopped

  • Veg oil, for cooking

  • Maple syrup, for topping

Directions:

  • In a medium bowl, sift together the dry ingredients:

    • 1 cup all purpose flour

    • 1 teaspoon baking powder

    • 2 teaspoon white sugar

    • 1/2 teaspoon fine sea salt

    • Set aside

  • In a medium bowl, whisk together the liquid ingredients:

    • 1 egg

    • 3/4 cup buttermilk

  • Add liquid ingredients to dry ingredients.

  • Stir gently, with a spatula, until just combined. The batter may be slightly lumpy

  • Add chopped dark chocolate and stir until combined

 

 

 

 

 

 

 

 

 

 

  • Heat a non stick skillet over medium heat.

  • Using a pastry brush, brush the skillet lightly with veg oil (or another neutral oil)

  • Scoop about 1/3 cup of batter onto skillet.

  • Cook for 3-4 minutes or until golden brown, then flip.

 

  • Repeat. Don't forget to keep on brushing the skillet with veg oil before cooking more pancakes.

  • Note: Since there is sugar in chocolate, there will be some dark spots in your pancakes. Don't worry, this is OK and still 110% edible. 

  • Top with maple syrup. Eat and enjoy!

Happy baking,

Kimm

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