First of all: sunshine equals Tomás Eugenio. My 8 year-old private sunshine lights up my life since the very moment he came to this world. I like to say Tomás shines and Andrés Ignacio (10) rocks.
Now, to the recipe. Two weeks ago, my rocking one left for four days for an Easter Camp, allowing me to spend four days of quality time with my sunshine.
Tomás and I had our meals by the patio and had conversations while sitting at the table and even after. He ate (and loved) everything I cooked and was such a good boy, that I promised him to create something special for him.
Since Tomás is a chocolate lover and today is Sunday, I made these buttermilk chocolate chip pancakes. I think these are perfect if served with sliced bananas and strawberries, but per Tomás request we had them plain with butter and maple syrup.
I’m sure you will love this recipe!
Chocolate Chip Pancakes | Ingredients for 10 4-inch (10-cm) pancakes
3 Tbs. of butter melted
2 cups of buttermilk
2 eggs
½ Tsp. of vanilla extract
1 Tbs. of sugar
½ Tsp. of salt
1 ½ cups of all purpose flour
½ Tsp. of baking soda
1 ½ Tsp. of baking powder
½ cup of chocolate chips
In a bowl, mix the buttermilk, butter, eggs and vanilla. Add the sugar, salt, flour, baking soda and baking powder and stir. With a spatula, fold in the chocolate chips. Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates. Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minute. Turn the pancake and cook it for 20-30 seconds. Serve hot with butter and maple syrup.
To print the recipe click here.
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