Strawberry Chocolate Chip Buttermilk Pancakes

Strawberry Chocolate Chip Buttermilk Pancakes

Late week snowstorms in the Northeast will likely visit my neck of the woods this weekend. Time to get ready to batten down the hatches and get provisions in for a day or two. I never mind a good snowstorm as long as the power doesn't go out. A weekend day with the whole family snowed inside is a great reason to slow down the day, watch old movies and be lazy for a change. On a recent lock-in day, our resident pancake expert Olivia whipped up a batch of these delicious pancakes which turned out just beautifully.

There is no better way to start a winter "lock-in" day than with some light delicious pancakes for breakfast or brunch. Buttermilk makes for lighter pancakes because of the higher acidity which helps to maximize the action of the baking powder and baking soda. Always try not to over mix pancake batter. Stir it well but only just until the flour is fully incorporated. Batter should not be stirred after the initial mixing or you risk denser pancakes.

Makes about 8-10 pancakes

• 1 1/2 cups chopped strawberries
• 1/2 cup chocolate chips

Sift together and set aside:

• 1 2/3 cups flour
• 1/2 tsp salt
• 3 tbsp sugar
• 3 tsp baking powder 
• 1/2 tsp baking soda

 

Whisk together:

• 1 egg
• 3 tsp vanilla extract
• 1 1/2 cups  buttermilk
• 4 tbsp melted butter

Pour over the dry ingredients and whisk together just until combined. Do not over mix. Don't worry about small lumps. The batter will be thick.

Using a 1/4 cup measure, pour batter onto a lightly greased griddle on medium low heat; it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon. Sprinkle chopped strawberries on the top, along with a sprinkle of chocolate chips. Cook for 3-4 minutes per side or until the center is fully cooked.