Thursday, December 2, 2010

Chocolate Chip Pancakes

I woke up last Sunday morning with a craving for McDonald's McGriddles. Not so much that they're what I want (although they are yummy) but they are convenient since I live a block away and most weekends wake up feeling too lazy to cook. But in my effort to eat more mindfully (eat what I make as much as possible), I started googling away and came up with this lovely treat which was a great way to start my Sunday morning off on. I used Ghirardelli chocolate chips in the recipe and it was just sublime.After getting halfway through the prep I also realized I had no milk so I substituted half and half instead.

Overall, this is a great recipe. At first, the pancakes seem ordinary but then the buttery goodness hits the tongue followed up by a whollop of chocolate to seal the deal. I liked them. I would probably add a hint of cinnamon the next time just because cinnamon would give a  tiny spicy warm bite to the batter and as a great plus would pair well with the chocolate.

 Chocolate Chip Pancakes

Recipe Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup whole, 2 percent fat, or 1 percent fat milk
  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 6 ounces semisweet chocolate chips, or less to taste
  • Butter, for cooking


In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

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