When I was little, I had a best friend in the neighborhood by the name of Karen. She was strikingly pretty for a little girl. I wanted her perfect, shiny, thick hair, she was always one to attract the boys, and she had eyebrows like Brooke Shields. I always thought Karen’s family was a bit exotic and interesting too. Her Mom was an interior designer and was always dressed very fashionably, her Dad was a Tom Selleck look-alike with the perfect mustache, and her older brother was seemingly obsessed with Elton John and the piano. Karen’s house was the place to be, and what I remember most about hanging out at her house was eating Chocolate Chip Pancakes.
Every time I spent the night at Karen’s place, her Mom had Chocolate Chip Pancakes waiting for us in the morning. This chocolate-inside-pancakes thing was such a foreign concept to me. Sure, my Mom made pancakes on weekends, but certainly never with chocolate chips. It was a real treat. Here’s my version of Mrs. E’s pancakes 🙂
I decided on a whole wheat pancake base… trying to balance a little bit of healthy along with the chocolate. The pancake batter is thick- don’t worry about it, since this will help you create a nice, fluffy, thick pancake that is able to hold those chips.
I like to use BIG chocolate chips- like these Ghirardelli Bittersweet ones. Flip your pancake when the edges kind of curl under and look dry. Medium-low heat is perfect.
How can anyone not crack a smile when they’re making breakfast with a happy-face spatula?
Here’s what happens if you get too anxious and try to flip your pancake before it’s ready to be flipped. Too gooey.
Karen’s family was always very kind to me and got me through some tough times in those younger years. I moved away from the neighborhood when I was about 9 years old, and- strangely enough- Karen and I have kept in touch ever since. I’ve only seen her a few times since we were teenagers, and we’re friends on Facebook… she still reminds me of Brooke Shields. And I’ve always wondered if her Mom is still making chocolate chip pancakes. Maybe for her grandchildren now? So these pancakes, Mrs. E., are for you 🙂
Yield: 8 to 10 (6-inch) pancakes
Prep Time: 10 min
Cook Time: 20 min
Our family loves these thick, whole wheat pancakes with melted chocolate chips tucked inside.
1 3/4 cups whole wheat flour
2 Tablespoons light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
3 Tablespoons canola oil
1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix just until moistened (lumpy batter is what you're looking for). The batter will be pretty thick, but if it seems a little too thick for your taste, you can mix in a couple more Tablespoonfuls of buttermilk.
3. Heat large skillet or griddle and spray with nonstick spray. Scoop batter onto heated surface (I like to use an ice cream scoop), spread into a circle and position a few chocolate chips on top. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath. Flip and cook the other side for a minute or two. Your pancakes should be golden brown on both sides. Serve immediately with syrup.