A Post-Christmas Breakfast: Chocolate Chip Buttermilk Pancakes

Have you made pancake batter from scratch yet? If not, I'd highly recommend trying it. It sure beats Bisquick, if you ask me. And the best way to get it done, and get it done quickly with the least mess is by having a Kitchenaid stand mixer. There aren't too many kitchen tools I declare as absolute necessities. That darned mixer is one of them.

Try these. While they aren't the healthiest option for a breakfast (who out there is being healthy this week, though?!), I bet you'll enjoy them just as much as my niece, Skyler did...

Buttermilk Chocolate Chip Pancakes (makes enough for 4)
courtesy of Joy the Baker

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
oil or cooking spray (for cooking)

In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.