I have almost forgot about the Camp Food post. There are still a few recipes there that need writing up. This being one of them.
Chocolate chip pancakes are nothing new or adventurous, however they sure taste great! Camping, they were especially appreciated in the chilly mountain air.
Chocolate Chip Pancakes
3/4 Cup/175 ml of butter milk (if you do not have buttermilk, use whole milk and add 2 tablespoons of white vinegar, stir and let it sit for a few minutes)
1 Cup/130 grams of flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup/90 grams of chocolate chips
Butter for cooking
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sift together and set aside.
In a separate bowl, whisk the egg into the milk. Now add the milk mixture to the dry ingredients. Stir long enough until all the lumps have gone. Stir in your chocolate chips.
Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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