Buttermilk Buried-Chip Pancakes

Note: If not serving immediately, before mixing the batter preheat oven to 200 F and place oven rack to the highest position. As pancakes are finished, set them directly on the oven rack to stay warm. If you do this, try not to overlap them if possible.

Heat a large non-stick pan over medium heat. If you don’t have a reliable non-stick pan, lightly spray or oil pan each time before adding the batter.

Mix flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, mix buttermilk, eggs, vanilla, and melted butter. Add the wet ingredients into the dry ingredients and stir until just blended but do not over mix or batter will be lumpy.

Mix the chocolate chips together in a small bowl.

Pour 1/3 cup sized scoops of batter into the hot pan, making sure not to crowd the pan. Sprinkle chocolate chips onto the surface of each pancake and gently, with the back of a spoon, bury the chips into the batter and swirl some batter over the chips to cover.

Flip the pancake when golden brown around the edges and when air bubbles along the outside edges appear dry and set. Then cook the other side until golden brown. It will take about 2-3 minutes on each side. Put the cooked pancakes into the oven as detailed above. Finish cooking the rest of the batter.

Serve hot, with butter and maple syrup.

Makes about ten 5-6 inch pancakes.