Pancakes, or a dish resembling pancakes, can be traced back to over 30,000 years ago. The ancients Greeks and Romans used honey on their pancakes, and the Elizabethans flavored them with spices. The modern American pancake goes by many names (johnnycakes, hoe cakes, flap jacks, griddlecakes….ETC). No matter what the name, I love them!
I first met pancakes when I was in grammar school. It was a box of instant mix and the relationship was more about convenience than anything else. It was more of a crush then love.
As I got older, I started making my pancake batter from scratch. By this time I really, really liked pancakes. Having to collect all the ingredients and then mixing them, I had more invested in the relationship. I really enjoyed the time we had together, but deep inside I knew that something was well just flat. Something was missing.
Then one day I discover butter milk pancakes. They were fluffy, soft and just gorgeous and:
I was in love!
I knew there was no going back and these were the pancakes I was meant to spend the rest of my life with. I am happy to say that today, I make these butter milk pancakes with my kids.
Butter milk is a great addition to things like pancakes and biscuits. The acid in the butter milk increases the raising power of baking soda. But sadly it is not a common item in an average refrigerator. Thankfully, it is simple to make. Just add a tablespoon of lemon juice to a cup of milk and let sit, you should see curdled bits.
In a large bowl combine flour, baking powder, salt, sugar and chocolate chips and mix to combine.
In a separate bowl combine melted butter, the butter milk, and the egg. Pour the wet ingredients into the dry ingredients and mix until all the flour is completely mixed.
Coat the bottom of a frying pan with vegetable oil and heat over high flame. Add about a ¼ cup of batter to the pan and let cook until bubble form.
Flip and cook the opposite side until done (approximately 1 to 2 minutes each side at high heat.)
- 1 cup milk
- 1 tablespoon lemon juice
- 1 cup flour
- 3 teaspoons baking powder
- pinch of salt
- 2 tablespoons sugar
- ¼ cup chocolate chips
- 1 cup butter milk
- 2 tablespoons unsalted butter (melted)
- 1 large egg (beaten)
- vegetable oil for cooking
- Combine flour, baking powder, salt, sugar and chocolate chips into a bowl and mix well.
- In a separate bowl, mix milk and lemon juice and let sit for 5 minutes, you should see curdled bits.
- Add the melted butter to butter milk.
- Add the egg to the butter milk, and melted butter together.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumps, but all the flour should be incorporated completely. Set the batter aside for 5-10 minutes.
- Heat a frying pan with cooking spray over high heat. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and cook the other side until done. At high it should just take about a 1 to 2 minutes each side so don't look away.