It rained all weekend. We decided to take our cue from nature and make it a low key, lazy kind of Saturday. I had been craving pancakes all week but rarely make them at home. Leaving the house was out of the question, so I searched some recipes online before finding one that had reviews where people described them as “the fluffiest” and “lightest” pancakes they had ever made. Well, who wouldn’t want those, right?
I truly believe that pancakes taste better when you’re wearing pajamas and have not washed your hair. Add the rain, hot coffee, a fuzzy blanket and you’ve got everything you need to erase the memory of your work week.
I found the basic pancake recipe here but used cream as well as milk. Thankfully I had some walnuts and chocolate chips hanging around that were begging to be used as well. Sorry that I don’t have the shopping list picture this time…Blame it on my “lazy Saturday” frame of mind.
Walnut Chocolate Chip Pancakes
Ingredients:
-1/4 cup heavy cream
-1/2 cup milk
-2 tablespoons white vinegar
-1 cup all-purpose flour
-2 tablespoons white sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 egg
-2 tablespoons butter, melted
-1/4 cup chopped walnuts
-1/3 cup chocolate chips
-dash of ground cinnamon
-cooking spray
- Combine milk and cream with vinegar set aside for 5 minutes to “sour”. (This scared me because I’d never done it, but apparently it makes it like buttermilk and it totally ok.)
- Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk egg and butter into “soured” milk. Combine wet and dry ingredients. Add chopped nuts and chocolate chips. Stir only until lumps are gone. (Do not over stir-this affects the “fluffiness”.)
- Heat skillet over medium heat and coat with cooking spray. Pour 1/4 cups of batter onto the skillet and cook until bubbles appear on the surface. Flip and cook until browned on the other side.
- Serve with butter and sprinkle with powdered sugar.
Fruit Filled Shortbread Cookies
Creamy Leek and Roasted Asparagus Soup
Gingerbread White Hot Chocolate
Mini Lemon Berry Cakes
Never heard of the vinegar-milk technique!! I want to try. These look yummy.
Huh! I’ll have to agree with the above comment! I’ll def have to try this during the weekend, or if I can wake up early enough to make it 🙂
Oh yes. That sounds like one of my versions of the perfect weekend. Interesting recipe and I think I need to give it a try. Now I just need to hope for a little rain on Saturday.
How many pancakes did it make?
It made 6 decent sized pancaked. I think you could do 8 smaller pancakes easily.
http://www.crumblycookie.net/2008/11/02/pumpkin-pancakes/
I have used this recipe for the past two years and it has enough fluff for my taste because I love them. The pancakes freeze well, also.
I think this will be my new go-to pancake recipe. Good to know about the freezing!