These are delish, Trish! Sorry, must be my sugar buzz talking there. My husband ate the orange, so I used orange marmalade & orange extract, which worked excellently and saved me work! I also added ground flax seed because I add it to pretty much everything, but hello, chocolate and orange--so tasty. Today I learned that I do not make pancakes with buttermilk enough. It makes them so light and fluffy. How can I go back to pancakes sans buttermilk? I don't think I can. To close, ::opera singing & dramatic gesture:: Yuuuuuum!
Orange-Chocolate Chip Buttermilk Pancakes
Charles E. Walton IV
Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.
Yield: Makes about 10 pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1 tablespoon grated orange zest
- 1/2 cup semisweet chocolate chips
- Garnish: orange zest and chocolate
- 1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Add 1 tablespoon orange zest and 1/2 cup semisweet chocolate chips to batter, and fold in gently. Transfer to a large measuring cup, and let stand 10 minutes.
- 2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Serve with your favorite maple syrup.
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