These pancakes are a real treat! I made them with buttermilk. Make sure to let the dough sit for about 10 minutes before cooking and use a good nonstick pan. I cooked them on medium for a longer time to make sure that the middle is cooked all the way. These pancakes have chewy texture and are yummy with or without the syrup.



1 1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract (or pure peppermint extract)
3 to 4 drops green food coloring (optional)
3/4 cup mini semi-sweet chocolate chips, plus more for garnish
Whipped cream for serving
Vanilla ice cream for serving
Hot Fudge for serving

  • Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
  • Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
  • Heat a large nonstick skillet or griddle over medium heat.  Spread 1/2 tablespoon of butter on the hot skillet.   Pour 1/4 cup of pancake batter onto the skillet for each pancake.  Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more.  Transfer to plates.  Repeat with remaining batter.
  • Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.  Makes about 12 pancakes.

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