If there is one recipe I’m known for it is my chocolate chip cookies. My secret is almond extract and coarsely chopped chocolate. Because they are my mom’s favorite, this month I decided to put a special twist on those cookies and turn them into a decadent breakfast. The pancakes are thick and fluffy with little nuggets of silky-smooth melted chocolate, topped with a thick almost caramel like syrup. They’ve been a hit at our house and I hope you enjoy them too!
Chocolate Chip Buttermilk Pancakes
2 eggs
2 ¼ c. buttermilk
¼ tsp. almond extract
4oz chopped chocolate, not chocolate chips
2c. flour
2tsp. baking powder
1tsp. baking soda
½ tsp. sea salt
Instructions:
In a bowl, combine the eggs, buttermilk, and extract. Mix well. Next, fold in all dry ingredients. The batter will be thick.
On a griddle or in a greased skillet over low heat, cook the pancakes with 1/3 c. of batter at a time. Spread the batter into an even layer. Cook until lightly golden brown on each side, about two to three minutes. The recipe will yield 6-10 pancakes
Almond Buttermilk Syrup
½ c. buttermilk
1c. butter
½ c. brown sugar
½ c. sugar
1tsp. baking soda
2tsp. vanilla extract
½ tsp. almond extract
Instructions
In a large saucepan, heat buttermilk, butter and sugars. Bring to a simmer. Over sink, add baking soda and stir. Quickly add extracts and stir to combine. The mixture will be frothy.
Set aside and serve with pancakes.
Notes:
I use chopped chocolate in place of chocolate chips because it melts to a smooth texture creating pockets of smooth pure chocolate. I prefer the Ghirardelli baking bars.
You can omit the almond if you prefer just plain vanilla.
You can use milk, semisweet or dark chocolate in these.
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