Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- Griddle or non-stick skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the chocolate chips and chopped walnuts.
5. Heat a griddle or non-stick skillet over medium heat. Grease with cooking spray or butter.
6. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
8. Flip the pancake and cook for another 1-2 minutes, until golden brown.
9. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 236
Fat: 10g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 281mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 10g
Protein: 6g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to make a buttermilk substitute.
- You can use any type of nuts or chocolate chips you prefer.
Variations:
- Add sliced bananas or strawberries to the batter for a fruity twist.
- Use white chocolate chips instead of regular chocolate chips.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a 1/4 cup measuring cup to ensure even-sized pancakes.
- Grease the griddle or skillet between each batch of pancakes to prevent sticking.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with chopped nuts and chocolate chips.
Garnishes:
Chopped nuts, chocolate chips, whipped cream, sliced fruit
Pairings:
Serve with bacon or sausage for a savory breakfast. Or, pair with fresh fruit and yogurt for a lighter option.
Suggested side dishes:
Scrambled eggs, hash browns, fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
The origin of pancakes can be traced back to ancient civilizations, where they were made with a variety of grains and served with honey or syrup. In the United States, pancakes are a popular breakfast food and are often served with bacon and eggs.
Flavor profiles:
These pancakes are sweet and nutty, with a hint of chocolate.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings.
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