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