Food doesn't let me sleep. Yesterday morning I was rudely awakened by a persistent urge to make puff pastry. I had to make it. Right then. (Post coming soon- if it works!) I tried to close my eyes and fall back asleep, at least an hour more until my alarm would go off. But thoughts of the different turns and folds didn't allow me to. Then, last night, I was starving and had no food in the house except cereal and decided to make potato spinach gnocchi, which ended up taking me a few hours because I was too tired and didn't follow the directions right. This morning, I was awoken yet again more than an hour before my alarm was set, by thoughts of making chocolate chip pancakes.
Reluctantly I got out of bed, knowing it was no use trying to fall back asleep. I made the pancakes and proceeded to stuff my still starving self with a ton of them. Topped with Nutella.
Chocolate chip pancakes
Adapted from Gale Gand's Butter Sugar Flour Eggs via the Food Network
Makes about eleven 5 to 6-inch pancakes, or more smaller ones.
These pancakes are not the fluffiest you might find. The batter is not too sweet, which makes the chocolate chips really stand out. They are delicious topped with Nutella. See note at end about fluffiness.
See here for perfect pancake tips.
Ingredients
4 TBSP unsalted butter
1 cup of milk, not skim
1 ¼ cups all-purpose flour
1 TBSP sugar
4 tsp baking powder
¾ tsp salt
2 eggs
¾ cup chocolate chips, or as much as you like
Combine the butter and milk in a small heavy saucepan and heat until the butter has melted, over medium-low heat, stirring occasionally. Remove from heat and let mixture cool slightly.
In a small mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with a fork. Whisk in the milk-butter mixture. Then whisk in the dry ingredients just until blended. The batter will be slightly lumpy.
Heat a griddle, large skillet, or cast-iron skillet (my personal preference- I start heating it before making the batter because my stove is slow) over medium heat. Grease as needed before adding batter to the pan. Pour as much batter into the skillet (I like big pancakes) and cook until bubbly on the top and golden brown on the bottom. Turn only once and cook until golden brown on the second side. Repeat until the batter has all been used up. Serve hot. (Stack cooked pancakes on a plate to retain their heat).
Note about fluffiness: next time I make this pancake mix, I want to use my electric stand mixer to first beat the eggs and then the remaining ingredients to see if it makes a fluffier pancake. It's not that they were fluffy-less, but I tend to believe mixers make a better pancake. Try it and let me know!
EO EO EO EO.....I WANT IT THAT WAY.....
Posted by: Air Jordan 11 | 02/10/2011 at 01:40 AM