After my 5:30 wake-up call from the Sag Harbor School District, letting me know that Pierson classes wouldn't begin until 9:25, I had plenty of time to make pancakes for the children before getting to work on this quick bread with cornmeal, peppers, and provolone for lunch.
Chocolate Chip Sour Cream Pancakes
Serves 4 to 6
You can serve these with maple syrup, but they're also good with strawberry or cherry preserves.
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
3/4 cups milk
1 large egg
2 tablespoons unsalted butter, melted and cooled
1/2 cup mini chocolate chips
1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the sour cream, milk, egg, and butter in a large measuring cup. Add the wet ingredients to the dry ingredients and mix to moisten. Stir in the chocolate chips. Don't worry about a few lumps--it's more important not to overmix the batter.
2. Spray a large skillet with nonstick cooking spray and heat over medium-high. Turn the heat down to medium. Spoon the batter into the pan (I use a 1/4-cup measure) and cook until the tops of the pancakes begin to bubble and the bottoms are golden, 2 to 3 minutes. Flip and cook until their golden on the other side, another 2 minutes. Serve immediately.
No comments:
Post a Comment