Tuesday, November 9, 2010
Whole Wheat Buttermilk Chocolate Chip Pancakes
I'm just gonna tell you straight up: These pancakes are The Shit.
They are so freaking good, they don't even need to be topped with butter or syrup. Of course, butter and syrup won't hurt - not literally - but toppings detract slightly from the soft tang of the buttermilk, and the sweet, fragrant duo of nutmeg and chocolate. Full disclosure: My kids prefer - actually, will only eat - Aunt Jemima syrup. WHATEVER, chumps! And seems like such a travesty to tarnish these otherwise relatively healthy and tasty pancakes with cheap, crappy corn syrup, that I serve them plain, straight off the griddle, and the kids go crazy for them. They are also delicious cold, as an after school (or after work) snack.
I served these to 30 kindergarteners when Violet was "Star of the Week," and was asked to bring her favorite snack to share with the class. Her favorite snacks include prosciutto, sardines, black pepper pistachios and raw beets, but when I explained that those things are horrifying to most children, she suggested the pancakes as a more socially acceptable alternative. They received 30 out of 30 possible "yums" (not one "yuck")! If that doesn't speak to the utter fabulousness of these pancakes, nothing will.
Prep Time: 15 minutes
Cook Time: 20 minutes
1 cup whole wheat flour
1/2 cup all purpose flour (or any mix of flours you see fit)
1-3 tbsp sugar (to taste - I use one)
A pinch of salt
1 tsp baking soda
2 tsp baking powder
1 tsp grated nutmeg
3 tbsp melted butter (or vegetable oil)
1.5 cups buttermilk (regular is fine, but buttermilk is best)
1 tbsp vanilla
1 cup chocolate chips
Mix dry ingredients in large bowl and set aside. In a smaller bowl, beat eggs then add melted butter, buttermilk and vanilla. Add wet ingredients to dry, mixing only enough to combine, then gently fold in chocolate chips. Cook over low/med heat until bubbles form on a lovely, buttered griddle.