By now I’m sure you’ve come to terms with the fact that I will never stop trying new pancake recipes. I adore pancakes of every kind–thick and fluffy, filled with bananas or nuts, thin and buttermilk-y. My husband is a *bit* more particular about his pancakes, and I’m constantly trying to find the “right” recipe to suite his tastes. I won’t admit my annoyance at his pancake-snobishness, but I’ll leave that for you to deduce.
Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.
Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda and salt. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated. Stir in chocolate chips.
Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.
Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.
