Since I had some buttermilk leftover from the squash pancakes, I decided to try a more traditional pancake recipe. Google came up with a lot of suggestions and I decided to go with a Martha Stewart recipe. I made some regular pancakes and some with chocolate chips, since chocolate makes every breakfast better 🙂
Ingredients (6 4-5 inch pancakes):
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 1/2 tbsp sugar
- 1 egg
- 1 1/2 cups buttermilk
- 2 tbsps unsalted butter, melted
Beat the egg. Add the buttermilk, butter and whisk to combine. Gradually whisk in the dry ingredients (you can choose to sift them together separately, but I tend to be a bit lazy in the morning :-)).
Heat a skillet (or use a griddle if you have one) on medium heat. Brush with melted butter or oil (I find that a silicone brush is best). Using a 1/2 cup poor batter into the skillet. If you are using a large skillet, you may be able to squeeze 2 pancakes at once.
Now you can add chocolate chips (or blueberries) if you want. Cook until edges settle and it starts bubbling on the top (2-3min) then flip over and cook until golden brown (~1min).
Serve with maple syrup (or your favorite pancake topping). Enjoy 🙂 I think my next breakfast project should be French toast!