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?


The usual ingredients for pancakes, minus the chocolate chunks.


Mixing the butter, buttermilk, eggs and vanilla extract.


Adding in the dry ingredients.


Adding in the chocolate chunks.


Slowly cooking on the griddle…

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.

Chocolate Chunk Buttermilk Pancakes
  1. 3 cup flour
  2. 2 tsp baking powder
  3. 2 tsp baking soda
  4. pinch of salt
  5. 4 eggs
  6. 4 cup buttermilk
  7. 4 Tbsp butter, melted
  8. 2 tsp vanilla extract
  9. 1 tsp cinnamon
  10. 1 cup chocolate chunks
  1. In a large bowl, whisk the eggs, buttermilk, vanilla extract and butter together.
  2. In a separate bowl, mix the flour, cinnamon, baking powder, baking soda and salt together.
  3. Add the dry ingredients to wet, combining enough to moisten the flour.
  4. Stir in the chocolate chunks.
  5. Heat a skillet or griddle on low-medium heat. Grease accordingly (or not if using non-stick).
  6. Pour about 1/4 cup of batter per pancake onto the griddle.
  7. Cook pancakes until the underside is golden brown (the top should have lots of bubbles and look almost cooked). Flip the pancakes.
Adapted from Sweet Girl Confections
snapshots of satiation