I have a love for all things breakfast, but Chocolate Chip Pancakes hold a special place in my heart. It’s the first thing I look for on the menu at any place that claims to serve a good breakfast. They should be fluffy, golden brown, and gooey with plenty of chocolate inside of them. One of my favorite things to do on a lazy Saturday or Sunday is make a big, indulgent breakfast. My hubby, the one who never particularly cared for breakfast foods other than eggs, has even come to expect and request these big weekend breakfasts. This morning I woke up a little later than usual and wasn’t planning on making anything until my husband asked, “So what are you making for breakfast?” Whaaa?!? Normally I have to say “I’m making pancakes/waffles/etc. and I don’t care if you’re not hungry you have to eat some.” Because everyone knows a girl can’t eat big fluffy breakfast food all by herself…how embarrassing! If someone else helps you eat it, it significantly reduces the embarrassment.
So in to the kitchen I went, armed with a recipe from one of my favorite blogs, The Homesick Texan. I knew they would be delicious because they were her beloved Grandpa’s “special pancakes”. I love nothing more than a good ‘ole secret family recipe (especially when they are TEXAN family recipes). I only made a few small changes in the recipe as noted below but they were SO GOOD. Fluffy, golden brown, gooey just like they should be!
Yes that’s a mimosa in the picture.
Grandpa’s special pancakes
Source: The Homesick Texan
About 1 1/2 cups of milk
2 cups of flour
1 tablespoon of whole-wheat flour (I just used 1 Tbsp all-purpose b/c I didn’t have whole-wheat)
1 heaping tablespoon of fresh baking powder
1/2 tsp salt
2 tablespoons of sugar
4 tablespoons of vegetable oil (I only used 3 Tbsp and they turned out perfect)
1/2 cup of shelled pecans (I omitted)
1. Beat together the egg and milk.
2. Add the rest of the ingredients. Mix (can add more milk if needed).
3. Pour 1/4 cup onto skillet heated at medium.
4. Cook for a couple of minutes on one side (until edges are brown and bubbles form in batter).
5. Flip and cook on other side a couple more minutes.
6. Serve immediately.
7. Don’t forget: Mighty good on Saturday morning!
Notes: When Jacob made these, he used buttermilk, which made them extra fluffy. He also used less than four tablespoons of oil. And my uncle Austin recalls that Grandpa insisted his secret to great pancakes was in using a fresh and hearty tablespoon of baking powder.