Mar 9, 2013

Whole-Wheat Buttermilk Pancakes with Chocolate Chips

This Saturday morning there was another hungry girl at our table after a sleepover the night before. I always like to do something special for our young house guests (and older ones too), so I asked if she liked French Toast. 

"I only had it once before, " she admitted. 

Horrors. I'm still in shock. And I was frustrated because I was going to take  this opp to upcycle the ends of the various loaves I had made this week that were past prime. (That happens when you don't stir in the preservatives. Oh, Snap!)

Showing its age, n'est-ce pas?
Both girls agreed on pancakes, Mei particularly requesting chocolate chip, an indulgence another bestest friend gets almost daily. But wait! No more store-bought mix! What to do? Dust off my 30+year-old Joy of Cooking, that's what!

It had been quite a while since I had turned to this kitchen staple (punning? yes.) I was therefore so charmed to find this page marked. The notes probably go back 25 years or more:

So to the healthier-than-usual recipe, and to disguise said healthiness from the current critics, I chopped about a cupful of Giardelli chocolate chips. I keep Saco Buttermilk Powder on hand now that I'm using that bread machine, so subbed that for fresh. This also allowed me to make another batch as a mix and keep for future sleepovers. Topped with a dollop of peanut butter, we've got ourselves a complete protein and a Reese's fix before noon.

So get out yer baking stuff cuz here we go!

Whole-Wheat Buttermilk Pancakes with Chocolate Chips
Yield: about 14 4-inch pancakes

Blend together:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 cup whole wheat flour (I used King Arthur)
1/2 cup buttermilk powder*

In a separate bowl combine:
2 tablespoons sugar, honey or molasses (depends on how you like your sweetness)
1 egg
2 cups water *
2 tablespoons melted butter or butter substitute
 (Option: use fresh buttermilk and eliminate water, combining with the wet ingredients)

Add wet stuff to dry stuff and stir a few times until there are no more large lumps. 

Stir in:
1/2 -1 cup chopped or mini chocolate chips. 

To make, heat griddle on medium heat. The chocolate will burn and stick at higher heat. If necessary, spray your spatula with Pam to aid flipping. Add a little butter when griddle is sufficiently hot. Pour a few tablespoons of batter onto griddle. Turn once when bubbles begin to pop. Check underside after a minute or two and serve warm with peanut butter, syrup, or a fav here--vanilla icing!

I ate mine standing up, rolling them into chocolate cigars, and downing them almost as fast as I made them. Take note: you have been warned. 

And remember, you can create a homemade mix by using the buttermilk powder, and only needing to add egg, butter and water at sleepover time!

Got breakfast inspiration? Tell Mother All About It!

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1 comment:

  1. Yumm-o! These look divine. And my three favorite cookbooks look a lot like that one. A Marked Up cookbook is a beautiful thing! :)

    Gretchen :)


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