Whole Wheat Chocolate Chip Pancakes

Our family LOVES this recipe for whole wheat pancakes. {I} especially likes his with chocolate chips baked inside with peanut butter and maple syrup on top. Decadent, I know, but a growing boy needs something to stick to his ribs! {G} likes hers with peanut butter as well. {K}? He likes his with butter. The Mr. likes his with raspberry jam and syrup.

I like my pancakes with fresh fruit. The peaches have come on late this year, so I’m enjoying a taste of summer even as the leaves begin to turn and autumn is arriving.

Make up a double batch and freeze the extras. Pop them in the toaster for a fast, easy and nutritious breakfast!

Whole Wheat Chocolate Chip Pancakes

2 cups sour milk (I never have sour milk, so I squeeze half a lemon into the milk and let it curdle for a few minutes)
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
2 Tbsp. melted butter
1/2 cup chocolate chips

Sift the flour, baking soda and powder, and salt together. Add to the sour milk and mix gently. Next add eggs and mix. Fold in melted butter.

Ladle pancake batter onto hot, buttered griddle. Sprinkle chocolate chips onto batter, then cover chocolate chips with a little bit more batter. Flip to other side when pancake starts to bubble. Cook until golden brown. Store warm pancakes in a tortilla warmer, or sandwiched between a clean kitchen towel.

Makes 10-12 pancakes.

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