Name: Recipe: Chocolate Chip Buttermilk Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups unbleached all-purpose flour; 3 tablespoons granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 tsp kosher salt; 2 1/2 cups buttermilk; 2 large eggs; 3 tbsp unsalted butter, melted; 1 tsp pure vanilla extract; 2/3 cup mini semi-sweet chocolate chips; unsalted butter, vegetable, canola or coconut oil for the pan; pure maple syrup and butter for serving

2 cups unbleached all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tsp kosher salt

2 1/2 cups buttermilk

2 large eggs

3 tbsp unsalted butter, melted

1 tsp pure vanilla extract

2/3 cup mini semi-sweet chocolate chips

unsalted butter, vegetable, canola or coconut oil for the pan

pure maple syrup and butter for serving

In a large bowl, whisk together dry ingredients, excluding chocolate chips.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the egg mixture in the mixture. Fold everything together with a spatula, do not over mix. Fold in the chocolate chips.

Melt a pat of butter over in a large cast iron skillet or griddle over medium-low heat. Add 1/3 cup of the batter. Cook 2-4 minutes until the pancake is bubbling on the top and the edges are golden brown. If you cook two at a time be sure they do not touch. Flip and cook until the other side is lightly browned about a minute. Add butter or oil to the pan as needed to cook the rest of the pancakes. You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.