We don’t eat pancakes very often, but when we do have them, I make them from scratch. Fluffy, light, and filling. With chocolate chips, fresh or frozen berries… maple syrup. Good thing I just ate or I’d be raiding the freezer right now.
The other morning I got a craving for pancakes, and set out making them. With just me and the girls home to eat them, I froze the remaining ones for another morning. My recipe gives me 18 medium sized ones, the girls usually eat one each. I put them into freezer bags and froze. Which worked out great because Sunday morning as I sat down with my breakfast, guess what Hubby decided he wanted?
My recipe is for making a whole lot of pancakes. Over 4 cups of batter ready to turn into golden goodness.
For my girls this morning they got chocolate chip pancakes. What kids doesn’t love chocolate for breakfast?!
Once the batter is in the frying pan, heated to low-med (or 4 on my stove) I added some chocolate chips. You can see that the pancakes are bubbling in this picture. Time to flip them.
I ate one of the chocolate chip pancakes. They don’t taste as good now as they did when I was younger, it was quite disappointing.
- 3 cup flour
- 2 tbsp baking powder
- 2 tsp salt
- 2 tbsp sugar
- 2½ cup water or milk
- 2 eggs
- ⅓ cup butter
- Melt the butter.
- Add all ingredients into a large bowl.
- Mix for a few minutes until completely mixed.
- Spray a pan with non-stick cooking spray.
- Add batter to frying pan, cooking on low-med heat until the top starts to bubble. Flip and cook until the other side is golden brown.