Sunday, March 28, 2010

Buttermilk Chocolate Chip AuntCakes

My niece and nephew came for a sleepover last night and it was loads of fun.  They took Elwood for a walk, or more accurately, Elwood dragged Connor and  Susie around the neighborhood by his leash.  We went to go see a movie- "How to Train a Dragon", which was "half good and half scary." And of course, the weekend wouldn't be complete unless we did some cooking.  I promised them some kitchen time, so this morning, we got up to make a breakfast of pancakes and eggs.
Connor, being quite the math guy, was super excited to measure all of the different ingredients.  We used 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.
Susie then jumped in to offer her pancake flipping expertise.  She manned the stove from a kitchen stool and needed very little assistance to create perfect pancakes.  We used an ice cream scoop to easily portion out the batter and she seemed to know just when to flip them!  The pancakes, or "auntcakes" as Connor and Susie nicknamed them, turned out so delicious.  Especially when served up with some strawberries and maple syrup.

Buttermilk Chocolate Chip Pancakes
8 ounces (1 1/2 cups) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
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.

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