Ingredients
- all-purpose bleached flour, 140 g / 4.9 oz; bleached1 cup
- white granulated sugar2 tsp
- salt1/2 tsp
- baking powder1/2 tsp
- baking soda1/4 tsp
- buttermilk, 185 ml / 6.3 oz3/4 cup
- milk, 60 ml / 2 oz1/4 cup
- egg, standard, 50 g1
- unsalted butter, melted, unsalted, melted2 tbsp
- vanilla extract1 tsp
- vegetable oil for brushing griddle, for brushing griddle
- miniature chocolate chips, miniature8 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.
Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.