Cookbook:Chocolate Chip Pancakes II

Ingredients

 * 1 cup (140 g / 4.9 oz) all-purpose bleached flour
 * 2 teaspoons white granulated sugar
 * ½ teaspoon salt
 * ½ teaspoon baking powder
 * ¼ teaspoon baking soda
 * ¾ cup (185 ml / 6.3 oz) buttermilk
 * ¼ cup (60 ml / 2 oz) milk
 * 1 standard (50 g) egg
 * 2 tablespoons unsalted butter, melted
 * 1 teaspoon vanilla extract
 * vegetable oil for brushing griddle
 * 8 tablespoons miniature chocolate chips

Procedure

 * 1) Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
 * 2) Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
 * 3) Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
 * 4) Whisk in egg, butter, and vanilla.
 * 5) Add wet ingredients to dry ingredients and whisk until just mixed.
 * 6) Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
 * 7) Increase heat to medium and generously brush skillet or griddle with oil.
 * 8) When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.
 * 9) Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
 * 10) When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
 * 11) Cook until pancakes are golden brown on remaining side.
 * 12) Repeat, brushing skillet or griddle with oil.
 * 13) Serve hot.