Classic CHocolate chip pancakes
By Jack Haas
-Flat top griddle
-Spatula -Whisk -Two large bowls or a large and medium bowl Special informationPreheat flat top griddle to 325°
Don't forget to grease the griddle (unless you make bacon on it before hand) or the pancakes will stick. This recipe feeds 4-5 people
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1. Put all wet ingredients into a large bowl. Whisk until thoroughly mixed. Your mixture should be like a cream.
2. Put all dry ingredients into a medium sized bowl. Mix. This can be done more effectively with a whisk, however if one is not available a spatula or even a spoon will do fine.
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Here's a little editor's note. When making this recipe I tend to split the wets and drys into two different bowls then dump them into the same bowl after, but it's not really necessary. Doing this does not really affect the final product in any way, it's just makes it so that the ingredients mix a little better |
3. At this point if the wets and drys are in two different bowls you should dump the drys into the wets bowl and mix it together. (See editor's note on right.) Mix until it becomes a thick batter.
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It is extremely important that you do not over mix the batter, as this will make it tough and the pancakes will not turn out quite as light and fluffy. However, you must make sure that the batter is mixed enough so that it is thick and there are no clumps of flour or egg left over. |