Father's Day Breakfast: Buttermilk Chocolate Chip Pancakes with Homemade Strawberry Syrup

Yesterday was Father's Day, and we enjoyed a lazy morning. I'm sure it wouldn't have been quite so lazy if Caroline had slept for more than 5 hours, but that's another story. We hemmed and hawwed almost all morning about what to eat for breakfast/brunch - should we go out to eat, eat in, or just wait and make something for lunch? Finally Joey decided that he wanted chocolate chip pancakes. I let him have this day to make the decisions. 364 days a year is plenty for me ;-)

I broke out my trusty Better Homes and Gardens Bridal Edition, and went to work. Seriously, I don't know why people even bother with mixes when homemade are sooo much better and really, not much more work anyway. I topped my stack with homemade strawberry syrup (recipe will follow), and sprinkled some extra chocolate chips on top. Joey said they are better than J. Christoper's, his previous favorite. :-)

They were light and fluffy, but tasted rich and buttery at the same time. There are so many variations you could make - blueberry, strawberry, apple-cinnamon, bacon and cheese, the list goes on and on.

Buttermilk Chocolate Chip Pancakes
adapted from Buttermilk Pancakes, BH&G Bridal Edition, page 128-129

• 1 cup all-purpose flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup reduced fat buttermilk
• 2 Tablespoons canola oil
• 1/2 cup semi-sweet chocolate chips, plus more for garnish

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter will still be lumpy). Gently stir in chocolate chips. Add additional buttermilk to thin batter, if necessary (I didn't add any extra)

Pour 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For silver-dollar sized pancakes, use a tablespoon of batter. Cook over medium heat about 2 minutes on each side or until golden brown, turning to second side when pancakes have bubble surfaces and edges are slightly dry.

Garnish with desired toppings, and serve warm.