Thursday, October 28, 2010

Whole Wheat, Chocolate Chip, Buttermilk Pancakes with Fruit Topping!

Last Friday I made some super tasty pancakes for the apartment and made them from scratch. Back home, my family makes them from scratch and I wanted to share the joy that is homemade pancakes. We used whole wheat flour to be a bit healthier.

2 eggs

1/2 c. vegetable oil
2c. milk + 2tbs vinegar (for the "buttermilk", or you can use real buttermilk)
2tbs sugar
2c whole wheat flour
1tsp baking powder
3/4 tsp salt

Beat eggs. Add oil and buttermilk and beat slightly. Add dry ingredients. Mix well. If the batter is too thick for your taste, add milk a tsp at a time. Don't let it get too thin, though. Better to have the first couple pancakes too thick then too runny. If you like a bit sweeter taste, you can add a tsp of vanilla. I sometimes also like to add a little cinnamon.

Pour pancake batter in small circles onto a greased heated griddle (medium-high heat). Everyone seemed shocked that I didn't use a measuring spoon to do this and instead poured it right from the mixing bowl. What can I say, I'm talented like that. ;) That's how I learned it. It's easy to make your pancakes whatever size you want it then!

While the cakes are on the griddle (hehe, I always wanted to say that), drop a handful or two of semi-sweet chocolate chips into your "puddle" o' pancake. To check whether the pancakes are ready to flip, wait for the edges to look a little formed; sometimes little bubbles form, too, and then you just wait for most of the bubbles to pop!

Dee made the fruit topping with some leftover blueberries, peaches, and strawberries! mmm...

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