Chocolate Chunk Buttermilk Pancakes

Makes 12 medium sized pancakes.

In a large bowl, whisk the egg.

Whisk in the buttermilk, butter (or you can use a liquid or tub margarine low in trans fat), and vanilla extract.

Sift into a separate bowl: the cake flour, superfine sugar, baking soda, baking powder, and salt.

Slowly sift the dry ingredients again into the liquid mixture. Whisk gently, just until combined. You want it to be quite lumpy.

Gently fold in the chopped milk chocolate. I prefer to chop my own chocolate over using chips because you get some small flakes of chocolate spread out all over the batter in addition to the big chunks.

Let the batter rest a few minutes while you heat a griddle or pan over med-low. Sprinkle a few drops of water on it to see if it’s hot enough – they should dance around the pan upon hitting the surface.

You can use butter or cooking spray on the pan, but I think it’s kind of an unnecessary use of extra fat. I just use a non-stick pan and it’s fine.

Pour batter onto the hot pan using 1/4 or 1/3 measuring cups. It will be ready to flip when bubbles are bursting all over the surface. Cook about another minute on the other side.

To keep the pancakes warm, transfer them to a plate covered with a large bowl or place them on a cookie sheet in a warm oven (about 200 degrees F/90 C).

Don’t use any butter. It doesn’t really taste good. Just serve dusted with powdered sugar. Yum!

Next time I’m going to use blueberries in place of the chocolate. Oh mercy!