Chocolate Chip Buttermilk Pancakes

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Chocolate Chips

  Semi-Sweet - Hershey's

  12 tbsp or 180g

• Maple Syrup

  Maple Gold

  ¾ cup or 300g

Directions

1. In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl, combine the egg, buttermilk and oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter will be lumpy).
3. Pour about 1/4 c batter onto hot, lightly greased griddle or heavy skillet. Sprinkle with chocolate chips. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to the second sides when pancakes have bubbly surfaces and eggs are slightly dry.

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