Introducing: Rise-and-Shine Week!
Day 1: For our take on pancake mix that delivers both store-bought ease and from-scratch taste, we combined all-purpose flour with cake flour; this duo yielded sturdy yet tender cakes. And for complexity and depth, we added one unusual ingredient that imparted a sweet, nutty flavor. Can you guess what it is?
Recipe for Better-Than-the-Box Pancake Mix.
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Milk Chocolate Buttermilk Pancakes
makes lots, enough for four people.
- 2 eggs
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons butter, melted and cooled
- ½ teaspoons vanilla extract
- 1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
- oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, ifor when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.