Chocolate Chip Pancakes
These chocolate chip pancakes get their tender, slightly tangy crumb from a batter built mostly on buttermilk, with a little regular milk to loosen it. Warming the dairy to room temperature before whisking in the egg and melted butter keeps the batter smooth and quick to mix. Miniature chips go onto the raw side after pouring, so they melt into each pancake rather than sinking to the pan.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter. Stir the flour, sugar, salt, baking powder and baking soda together in a medium bowl.
Warm the buttermilk and milk in a 2-cup glass measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup, and if it is too stiff to pour, stir in a teaspoon or two of water so it is thick but pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil starts to spider across the surface but before it smokes, pour in the batter about ¼ cup at a time, cooking in batches so the pancakes do not crowd.
Scatter 1 tablespoon of miniature chocolate chips over the uncooked side of each pancake as it cooks. After 2 to 3 minutes, when the bottoms are golden brown and bubbles appear on top, flip them.
Cook until the second side is golden brown. Brush the pan with oil again before each new batch, and serve the pancakes hot.
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