Chocolate Chip Pancakes II

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons white granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup buttermilk
• ¼ cup milk
• 1 standard egg
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• to taste vegetable oil
• 8 tablespoons miniature chocolate chips

Steps

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix the flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Microwave the buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
4. Whisk in the egg, butter, and vanilla.
5. Add the wet ingredients to the dry ingredients.
6. Whisk until just mixed.
7. Return the batter to the measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
8. Increase heat to medium.
9. Generously brush the skillet or griddle with oil.
10. When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes.
11. Work in batches, if necessary, to avoid overcrowding.
12. Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
13. When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
14. Cook until pancakes are golden brown on remaining side.
15. Repeat, brushing skillet or griddle with oil.
16. Serve hot.