Chocolate Chip Pancakes with a Buttermilk Syrup

One day recently I found out that our little Spanish girl loves pancakes.  It just slipped out in a conversation as these things do . . .  and so I decided to treat her to a lovely batch of them one morning.   I know . . .  I am spoiling her, but it's just so darned nice to have a young person around.  I truly am enjoying the experience and her! 

 

The other day she told me she had gained 2 1/2 pounds since coming here.  I don't like to think that I am entirely to blame.  Maybe these pancakes had a little bit to do with it!  Do ya think?



Light and fluffy . . .  and oh so tender.  Rich with sour cream.    Stogged full of lovely bits of dark chocolate  . . .  and served up with a wonderfully tasty Buttermilk Syrup.



Of course you have to have a few pats of butter on them don't you?   Pancakes with sweet butter, melting all over them, gilding that delicious lily . . .  buttermilk syrup dripping down the sides . . .  the fluffy insides studded with little nuggets of soft melted chocolate.

 

Ahem . . .  umm . . . hmmm . . .  maybe it IS all my fault.   Sorry about that.  Wait til she tastes my Rice Pudding Pancakes . . . 

*Chocolate Chip Pancakes with a Buttermilk Syrup*
Makes 14  medium pancakes   

Printable Recipe    

Light and fluffy and quite moreish.  Is this dessert, or is this breakfast?  You decide!  

245g of plain flour (1 3/4 cup)

3 TBS sugar

1 TBS baking powder

1/2 tsp salt

3 TBS butter, melted and cooled

120 ml of milk (1/2 cup)

60g sour cream (1/2 cup)

2 large free range eggs

1 tsp vanilla

100g of dark chocolate chips

For the syrup:

225ml of buttermilk (1 cup)

225g of butter (1 cup)

400g of sugar ( 2 cup)

2 TBS golden syrup (can use corn syrup)

1 TBS vanilla

1 tsp backing soda

butter or oil for cooking

butter and chocolate chips for sprinkling (optional)  

First make the syrup. You will want to use a large pot as the baking soda makes this syrup double in volume. Put all of the ingredients except for the vanilla and baking soda in a large saucepan.  Bring to the boil, stirring constantly.  Boil for 3 to 5 minutes.  Remove from the heat and whisk in the soda and vanilla.  Set aside and keep warm. 

Measure the dry ingredients for the pancakes into a bowl.   Whisk together well.   Whisk together the eggs, milk, sour cream, melted butter and vanilla.  Pour the wet ingredients into the wet and mix together until all is well moistened and there are no streaks of flour.  It may be a bit lumpy.   Stir in the chocolate chips.   

Heat a large non stick griddle or skillet and butter or oil it lightly.   Drop the pancake batter about 1/4 cup at a time onto the hot griddle.  (once the pan is hot turn the heat down to medium low)  Cook until the tops are just beginning to look dry, and pancakes are golden brown on the bottoms.  Flip over and cook on the other side until they are browned and cooked through.  Keep warm in a slow oven while you cook the rest. 

Serve with some butter for spreading, sprinkle with chocolate chips if using and pass the warm syrup!