Frantic fun in the Cadigan a little after 9AM!
Ahhh time to plate the food! Pancakes, hot off the griddle.
Pancakes are a must for any large breakfast spread. I don’t care if you hate pancakes; I will serve them anyway. And with the large amount of buttermilk I had leftover, what better way to get rid of them than through a batch of buttermilk pancakes?
Again, too little time to take pictures of the golden pancakes. These aren’t as fluffy as I would have liked, but they will do nicely.
- 3 cup flour
- 2 tsp baking powder
- 2 tsp baking soda
- pinch of salt
- 4 eggs
- 4 cup buttermilk
- 4 Tbsp butter, melted
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup chocolate chunks
- In a large bowl, whisk the eggs, buttermilk, vanilla extract and butter together.
- In a separate bowl, mix the flour, cinnamon, baking powder, baking soda and salt together.
- Add the dry ingredients to wet, combining enough to moisten the flour.
- Stir in the chocolate chunks.
- Heat a skillet or griddle on low-medium heat. Grease accordingly (or not if using non-stick).
- Pour about 1/4 cup of batter per pancake onto the griddle.
- Cook pancakes until the underside is golden brown (the top should have lots of bubbles and look almost cooked). Flip the pancakes.