You have all read my constant ranting about avoiding carbs. Every once in awhile, like on our wedding anniversary, I think it’s probably okay to splurge. Chocolate chip pancakes were our indulgence of choice one Sunday morning.
The best pancake recipe I have ever used is the one on the side of this powdered buttermilk container.
You can find it at HEB and *shudder* Wal-Mart. It is super fluffy and delicious. Throw some chocolate chips into the batter, and you are in yum town. You can also use fruit instead, or eat them with good old fashioned syrup.
This is a double batch. I usually make a double batch of pancakes, then put over half in the freezer. When I want one later, I just put it in the toaster, and they are as good as fresh. I usually make them small enough to fit in the toaster to make that easier.
Heart pancake for my sweetie! It didn’t look as much like a heart after it was cooked, but it tasted great anyway. The other trick I learned to make super fluffy pancakes is to sift all the dry ingredients together before adding the wet ingredients. I don’t have a sifter, so I throw them all together in a bowl, and stir it with a fork or whisk. These are so good I promise you’ll never have to waste another dime at IHOP! Buh-bye sticky tables, hello pajama time!
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