BTS Chocolate Chip Pancakes

by Elizabeth Dengler, The Huckleberry Home

Ok, to be clear, these pancakes aren’t named after the K-Pop band that my daughter has introduced me to, BTS is short for Back-to-School. Now that life is starting to feel normal again with my kids back in the classroom, I’ve been super motivated to make all the breakfast foods that store easily and can be heated up quickly for a grab and go breakfast. I thought a fun kick-off to the BTS Season would be a couple dozen chocolate chip pancakes. I like a fluffy pancake and after the last premix I bought that turned out every bit as flat as, well, a pancake, I decided to make them from scratch from now on. Let me say, I’m not a fan of the expression “as flat as a pancake”, shouldn’t it be “as fluffy as a pancake”? I don’t think that will catch on, but it seems more accurate to say “fluffy”. Anyway, I came across a recipe and after a few changes I have a nice high and fluffy pancake. Be sure to check out my tips and tricks below.
Do you have a favorite BTS breakfast, lunch or dinner that you’d like to share with our readers? Send it in to elizabeth@huckleberrypress.com.

Chocolate Chip Pancakes

BTS Chocolate Chip Pancakes
Yields 24 pancakes

Click here to print recipe.

2 C flour
3 T sugar
1⁄2 t salt
1 T baking powder
2 eggs room temp, beaten
1 t vanilla
1⁄4 C unsalted butter, melted (if you use salted butter omit the salt from your dry ingredients)
1 3⁄4 C milk (I use whole)
1/2 C semi-sweet chocolate chips or omit for a plain pancake

Optional Toppings: whipped cream, chocolate shavings, maple syrup, sprinkles, whipped butter, chocolate syrup,

DIRECTIONS
In a medium bowl, stir together your flour, sugar, salt and baking powder, set aside.
In a separate bowl, whisk together your eggs, vanilla, melted butter and milk. Add your wet ingredients to your dry and hand mix just until combined. Fold in your chocolate chips. Set aside.

Heat your griddle to 325 degrees (F) or your pan over medium high heat. I always add a coating of butter, even on my nonstick. Then, scoop out 1/4 C of batter giving an inch between each cake. The pancake diameter will be small, these aren’t IHOP size. It takes about 3-5 minutes per side to cook through.
Serve up with your favorite pancake toppings and sides. Refrigerate any leftovers in a zip bag. Enjoy!

TIPS & TRICKS
The key to these pancakes, and most pancakes I’ve discovered is, don’t over mix your batter and your batter needs to rest for at least 5 minutes before it hits the heat. I end up mixing my batter before heating up my griddle, this gives the batter time to rest and prevents my griddle from smoking. I also use a 1/4 cup measuring cup with a long handle as my scooper so I end up with fairly uniform pancakes, although the last one is kind of a runt as it’s usually scraped from the bottom of the bowl. If you are using your stove top, you will need to adjust your heat down as you make each batch to prevent burning.

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