A Sunday morning staple! There is no need to ever buy a pancake mix with this super simple recipe that my family has been serving on Sunday for as long as I can remember! Makes 8-10 pancakes and waffle quantity varies based on equipment.
Ingredients:
1 cup flour
1 cup buttermilk (plus some extra for waffles)
1 egg
2 tablespoons water
1 teaspoon butter
1 teaspoon baking soda
1/2 cup semisweet chocolate chips (mini chips for waffles)
Maple syrup (for serving)
Place flour, buttermilk and egg is a bowl. Stir until well combined but not smooth. Bring water and butter to a boil and then stir in baking soda (note: water must be boiling and the mixture will foam up). Mix into flour mixture while still hot. Stir to combine and let mixture sit for ten minutes in order to give baking soda and buttermilk time to react. Add chocolate chips and stir lightly to distribute.
For pancakes, heat a griddle on medium heat until a drop of water pills when dropped. Scoop about two heaping tablespoons of batter onto hot griddle (adjust to accommodate size you desire). Cook without disturbing until bottom is brown and bubbles on the top side begin to form and stay, about 3 minutes. Flip and cook until the other side until brown and pancake is cooked through about 2-3 minutes.
For waffles, be sure to use mini chips. Add a splash of buttermilk at a time to the batter and stir to thin to pourable consistency. Add batter to a hot waffle maker and cook according to equipment instructions. Be sure not to overfill, batter spreads when the waffle maker closes and makes a big mess if over filled.
Serving ideas:
These pancakes do not have sugar added to the batter so they should be served with maple syrup. The waffles are outstanding topped with sliced strawberries or bananas and whipped cream.
Variations:
Instead of chocolate chips, add other favorites like bananas, apples, bacon, nuts, etc. instead of mixing into batter, add after you have placed the batter on the griddle. You can also make them plain.
Left over ideas:
These freeze nicely in freezer bags. To reheat waffles, use a toaster, for pancakes, opt for the microwave.
Ingredients:
1 cup flour
1 cup buttermilk (plus some extra for waffles)
1 egg
2 tablespoons water
1 teaspoon butter
1 teaspoon baking soda
1/2 cup semisweet chocolate chips (mini chips for waffles)
Maple syrup (for serving)
Place flour, buttermilk and egg is a bowl. Stir until well combined but not smooth. Bring water and butter to a boil and then stir in baking soda (note: water must be boiling and the mixture will foam up). Mix into flour mixture while still hot. Stir to combine and let mixture sit for ten minutes in order to give baking soda and buttermilk time to react. Add chocolate chips and stir lightly to distribute.
For pancakes, heat a griddle on medium heat until a drop of water pills when dropped. Scoop about two heaping tablespoons of batter onto hot griddle (adjust to accommodate size you desire). Cook without disturbing until bottom is brown and bubbles on the top side begin to form and stay, about 3 minutes. Flip and cook until the other side until brown and pancake is cooked through about 2-3 minutes.
For waffles, be sure to use mini chips. Add a splash of buttermilk at a time to the batter and stir to thin to pourable consistency. Add batter to a hot waffle maker and cook according to equipment instructions. Be sure not to overfill, batter spreads when the waffle maker closes and makes a big mess if over filled.
Serving ideas:
These pancakes do not have sugar added to the batter so they should be served with maple syrup. The waffles are outstanding topped with sliced strawberries or bananas and whipped cream.
Variations:
Instead of chocolate chips, add other favorites like bananas, apples, bacon, nuts, etc. instead of mixing into batter, add after you have placed the batter on the griddle. You can also make them plain.
Left over ideas:
These freeze nicely in freezer bags. To reheat waffles, use a toaster, for pancakes, opt for the microwave.
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