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Caption: | r e c i p e | CHOCOLATE
CHIP
PANCAKES
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Caption: Thick, fluffy, buttermilk pancakes loaded to the max with rich, miniature, chocolate morsels.
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Caption: Pancakes. It’s what’s for breakfast.
Today is National Pancake Day.
Yes it is a legitimate holiday, and yes you should partake in the festivities.
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Caption: Being that National Pancake Day fell on a Sunday, my husband and I HAD to have pancakes two days in a row.
Why? Because we have already designated Saturdays for pancakes. And we don't mess with morning rituals in this house.
Every Saturday my husband wakes me up with, “Honey, it’s Pancake Saturday!"
Music to my ears.
Caption: When I make pancakes I go all out. I’m talking big, buttery, melt in your mouth American style pancakes.
What I love about this recipe is that the pancakes are subtly sweet and delightfully airy. When creating this recipe I did not just go for fluffy, or even fluffier. I went for fluffiest!
Go big or go home right?
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Caption: | Serves 3-4 | Ingredients
Caption: 1 1/2 cups milk
6 teaspoons white vinegar
2 cups (250 g) all purpose flour
1/4 cup (50 g) granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
2 egg yolks
4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup mini chocolate chips
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Caption: Directions
Caption: 1. In a small bowl, stir together milk and vinegar. Let stand for 10 minutes (mixture will begin to curdle).
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Separate the yolks from the egg whites. Place egg whites in the bowl of a stand mixer fitted with the balloon attachment. Beat egg whites on medium speed until stiff peaks form.
4. Whisk egg yolks, butter, and extract flavors into the milk mixture until it is uniform in color.
5. Pour the wet ingredients into the flour mixture and whisk until just combined (be careful not to over mix).
6. Fold in egg whites and stir until no streaks remain.
7. Gently mix in chocolate chips. Let batter rest for at least 10 minutes before using.
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Caption: 8. Heat a lightly oiled griddle or frying pan to approximately 375 degrees F. Pour batter onto cooking surface, about 1/4 cup for each pancake. Cook until bubbles appear on the surface (about 4 minutes). Flip with a spatula, and continue cooking until the other side is golden brown (about 2 minutes).
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Caption: One of the great things about this recipe it that it can be reborn time and time again by using different flavors and fillings. It truly is the ideal, versatile pancake recipe!
I encourage you to designate a day for enjoying pancakes with loved ones. I'm strongly entertaining the idea of adding another pancake day to our weekly routine.
Step aside Waffle Wednesday!
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Caption: #stellermorning
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Caption: For more recipes visit dashofgrace.com
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