Buttery Chocolate Chip Pancakes

Header - Pancakes

I. LOVE. PANCAKES. They rock. They are superior to waffles. Yeah, I said it.

My family was always an Aunt Jemima pancake mix crowd but after scouring the internet for inspiration, I compiled this recipe. Although it probably should have come last week in anticipation of Pancake Tuesday, why not make it for breakfast this family day?

The Ford family style of pancakes is probably as decadent as they come.  Step one, add a ton of butter to the frying pan. Step two, load them full of chocolate chips. Step three, skip the maple syrup or fruit, serve them with more butter. I mean look at those crispy edges. dead.

3/4 .c. all purpose flour

1 tbsp. baking powder

1/8 c. sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tbsp egg replacer

1 c. almond milk (room temperature)

1/8 c. Earth Balance buttery spread, melted

1/2 tsp vanilla

1 c. vegan chocolate chips

In a large bowl combine all of the dry ingredients including the egg replacer (not prepared). In a smaller bowl, whisk the milk, Earth Balance and vanilla. The first time I made this, the milk was too cold so when I put in the Earth Balance it just hardened again.

Add the combined wet ingredients to the dry and whisk until all of the dry ingredients are incorporated.

Melt half a tablespoon of Earth Balance in a frying pan. Once hot and melted, add the batter to the pan, big spoonful at a time. Sprinkle a few chocolate chips onto the pancakes. Once the edges start to crisp and the batter starts to bubble, flip them over gently. Continue to cook until the underside looks golden brown.

To make every pancake perfect, add another half a tablespoon of Earth Balance every time you pour more batter into the pan.

Serve with fruit, maple syrup or more butt-ah.

Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a new Pinterest page with links to some of my other favourite vegan recipes.

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