Chocolate Chip Pancakes
Contributed by Diane S.

2 eggs
3 cups (750 ml) buttermilk*
3 cups (750 ml) all-purpose flour, sifted
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) sugar
1/4 cup (60 ml) melted butter
1 oz (28 g) chocolate chips
* If buttermilk is not available in your area, add 1 Tbs (15 ml) lemon
juice to 3 cups (750 ml) milk and let stand at room temperature for 10 to
15 minutes.

In a large bowl beat the eggs and the buttermilk together. Add the
remaining ingredients except for the chocolate chips and mix well. Drop
batter by spoonfuls onto a hot, well greased skillet or griddle. Drop a few
chocolate chips onto the pancake while the first side is cooking, before
the bubbles form. Cook until golden brown on the bottom, flip, and cook
until the second side is golden brown. Top with your choice of butter,
favorite syrup, chocolate syrup, or whipped cream. Serves 4 to 6.
September 98 Recipes