Michael Ruhlman's pancake ratio as a starting point, making a few of our own tweaks here and there. He really seemed to get a kick out of using the digital scale and I was so impressed with how quickly he figured out the different measurements.
Buttermilk Chocolate Chip PancakesIngredients:
8 ounces (1 1/2 cups) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
12 ounces (1 1/2 cups) buttermilk
2 ounces (4 Tbs.) butter, melted
1 teaspoon vanilla
1/2 cup chocolate chips
1. Sift together the dry ingredients in a medium mixing bowl- flour, sugar, baking powder, and salt.
2. In another mixing bowl, whisk eggs. Continue whisking while adding in the buttermilk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. Overstirring will result in a tough pancake. The batter will be slightly thick.
4. Fold in the chocolate chips and allow batter to sit for a few minutes.
5. Heat a frying pan over medium heat. Once hot, add enough butter to grease the pan.
6. Use an ice cream scoop to portion batter into the pan and use back of scoop to spread batter slightly.
7. Cook until pancakes brown lightly on bottoms and bubbles begin to appear on the top.
8. Use a metal spatula to flip the pancakes and cook on other side until lightly brown.
9. Stack finished pancakes on a plate and serve with powdered sugar, fresh strawberries, and maple syrup.