Monday, March 3, 2014

Chocolate Buttermilk Pancakes

Jess and I just got back from a snowshoeing trip with our friends and didn't have much around the house for breakfast. She wanted pancakes so I scrounged through the fridge and found just enough ingredients to make these amazingly fluffy Chocolate Buttermilk Pancakes. I barely had enough of the wet ingredients but ended up with enough pancakes to feed an army. We were stuffed after one.
This recipe made 6-8 10 inch pancakes.


  • 1 1/2 cup buttermilk
  • 1 1/2 cup chocolate almond milk
  • 1/2 cup 1% milk
  • 3 cups all purpose flour
  • 1/3 cup melted butter
  • 3 eggs beaten
  • 3 tbsp white sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 tsp baking powder

  1. In a large bowl combine all the dry ingredients.
  2. In a separate bowl mix the wet ingredients.
  3. Heat a pan and lightly butter it.
  4. When you are ready to go mix the wet and dry ingredients.
  5. I used about 1 cup of batter per pancake.
  6. Add the batter and let it cook until you see bubbles coming to the surface (if you flip it too soon you will have a giant rooster tail of batter fly across your kitchen).
You could mix up the proportions of buttermilk and almond milk to get the chocolate flavour you are looking for. These had a subtle chocolate flavour and were a perfect syrup and butter sponge. 

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