Chocolate Chip Buttermilk Pancakes

This is our favorite pancake recipe... I often make it on the weekend, and we eat the leftovers during the week - cold! I would never think to eat a pancake cold, but for some reason, these are great just right out of the fridge. They are light, fluffy, and tender... and, if you leave out the chocolate chips (why anyone would do that, I have no idea, but it can be done, lol), they contain no sugar. This recipe makes a big batch - about 22 to 24 pancakes, depending on how big you pour them. You can swap out the chocolate chips for berries, or as I mentioned, just make them plain. Enjoy!

Here is what you need:

• 6 eggs
• 4 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 3 c. buttermilk
• 3 c. all-purpose flour
• 1 c. mini chocolate chips

Preheat a griddle to medium high heat. In a large bowl, combine the eggs, baking powder, baking soda, and salt. With a whisk, beat until frothy.

Add the buttermilk and flour. Stir until all the flour is moistened. The mixture will be lumpy - do not try to beat out all the lumps.

Stir in the chocolate chips.

Spray griddle with cooking spray. Ladle the batter onto the medium-hot griddle. Cook until bubbles form and the edges of the pancakes look partially cooked and rounded.

Flip them over, and cook for an additional minute or two; or until lightly browned.

Repeat with remaining batter. Serve hot with butter and syrup. Store leftovers in the fridge - they are good hot or cold!

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