My house loves routine and this is no exception. One of my very favorite moments of the week (ok, my absolute favorite moment of the week) is Saturday mornings when we eat whole wheat chocolate chip pancakes. I don’t really know how this tradition started but about 18 months ago, Andrew said he was going to make us pancakes one random Saturday morning…then he started playing around with his recipe and has absolutely perfected it. Now, we eat turkey bacon and these pancakes every Saturday morning. Without exception. I hope my kids grow up talking about their Dad making these pancakes for them every week. When I think of my little family, I often think of this meal.
1 1/4 cups whole wheat flour (you can use All Purpose Flour if you prefer)
2 tablespoons brown sugar
2 teaspoons baking powder
1 cup milk
1/2 cup semi-sweet chocolate chips
Lots of real maple syrup 🙂
Preheat pancake griddle to 350 degrees or stove top griddle over medium-high heat. Spray with Pam.
In a mixing bowl, combine flour, sugar and baking powder. In a separate bowl, combine milk and egg. Whisk milk mixture into flour mixture slowly until incorporated (do not over mix). Stir in chocolate chips.
Spoon pancake batter on to griddle flipping only when bubbles appear on the tops of the pancakes (about 3 minutes per side). Serve with lots of real maple syrup.
Ok…you can mix and match this recipe (of course!). Here are some ideas and things we’ve tried:
1. Stir in one cup of canned pumpkin and a tablespoon of cinnamon for some awesome Pumpkin-Chocolate Pancakes (my very favorite variation!).
2. Use butterscotch chips instead of chocolate chips
3. Add in one cup of dried cranberries or cherries.
No matter how you make your pancakes, you’re going to love them. Thank you Andrew for our pancake mornings!!