I tend to make pancakes when I am home alone for extended periods of time. I love experimenting with different add-ins. I’ve had success with bananas, chocolate chips, blueberries, and even pumpkin. I love peach pancakes, and there are plenty of beautiful, ripe peaches around these days that need to be used up. So when David went out of town last weekend, I had myself some pancakes. For dinner. And breakfast. And another dinner. They are good, but the repetition was mostly due to my incessant studying for the rapidly approaching bar exam. Please excuse my light posting in the coming week. Trust me, I’d rather be with you.
To make peach chocolate chip pancakes, mix up some pancake batter. If you use a mix, that’s fine. I usually do, but I was out, so I made a batter like this: Mix 3/4 cup of milk and 1 tablespoon of white vinegar together and set it aside. I think this step emulates a buttermilk effect, and it sounds weird, but it tasted fine. In a separate bowl, compile 1 cup of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Melt 2 tablespoons of butter, and add it into the milk, along with 1 egg. Mix the milk mixture together so everything is combined, and then pour it into the bowl of dry ingredients. Whisk the batter thoroughly. Add in 1 peach cut into 1/2 inch pieces and 1/2 cup of chocolate chips. These measurements are enough to make 4 large pancakes.
Coat a pan with nonstick spray, and heat it over medium-high heat. Add 1 ladle of pancake batter into the pan, making sure to scoop at the bottom of the bowl where chocolate chips tend to settle, and shake the pan so the batter spreads out. When the pancake forms bubbles on its surface and its edges start to look dry, flip it over so it can cook on its other side. I have a HUGE spatula that I use specifically for flipping large pancakes. I don’t know why I have it, but I’m glad I do. When the pancake has cooked for another minute or so and has puffed up, remove it to a side plate, and proceed to cook the rest of your pancakes.
Top your pancakes with whatever accompaniment you prefer, and enjoy! For breakfast, lunch, dinner, or all of the above.
This recipe was adapted from allrecipes.com.
- Milk- 3/4 cup
- White vinegar- 1 tablespoon
- Egg- 1
- Butter- 2 tablespoons
- Flour- 1 cup
- Sugar- 2 tablespoons
- Baking powder- 1 teaspoon
- Baking soda- 1/2 teaspoon
- Salt- 1/2 teaspoon
- Peach- 1
- Chocolate chips- 1/2 cup
I’ve heard these are illegal in some states! 🙂
These pancakes look fabulous! You know, I have to be in a particular mood for pancakes…I usually make them when I have absolutely nothing else in the house to eat for breakfast–it’s an easy way of feeling opulent quickly and cheaply. Next time I get an urge for them, I’m going to give these a shot– pancakes are good studying food indeed, I can totally relate. Best of luck on the upcoming exam!
Good luck on the exam! When is it?