Chocolate chip pancakes…who doesn’t love a treat now and then for breakfast?
We were celebrating last week, so I decided this sounded like a great idea. But I didn’t want something all together unhealthy…that’s not a good way to start your day. I decided soaked, whole grain chocolate chip pancakes was the way to go.
The kids loved them! Even my daughter, who claimed not to want them (she doesn’t like anything new), ate far more than a dozen. She said “It’s okay, I guess,” but her repeatedly empty plate told a different tale.
They’re nice and light and slightly sour with a sweet kick. Try them — they’re yummy. (And if you have a smaller or less-hungry family than I do, you might want to halve this recipe or plan to freeze the extras. It makes several dozen.)
- 3 c. white whole wheat flour (preferably freshly ground)
- 1/2 c. sucanat
- 4 – 5 c. raw milk, divided
- 1 tsp. baking soda
- 2 tsp. sea salt
- 2 eggs
- 1 tsp. vanilla
- 3/4 c. chocolate chips
In a large bowl, mix the sucanat, flour, and 3 – 4 c. raw milk. This should form a medium-thick batter. Cover it and place it in a warm spot overnight.
The next day, the batter will be much thicker, and sort of have bubbles in it. The raw milk ferments in the batter, creating the bubbles and also a slightly sour taste.
Add the eggs, salt, and baking soda.
Add the remaining milk and vanilla. I added about an extra 1/4 c. of sucanat too because I was afraid it would be too sour (my milk was pretty sour when I started). You can, or not…up to you.
Stir the batter well. This is going to take awhile because the soaked flour is going to be kind of gluey. You will get there. If you prefer, you can use a blender.
Once stirred well, add the chocolate chips and stir again. Melt butter in a frying pan.
Add the pancakes once the pan is hot. They will come out weird if the pan is not hot enough, trust me.
Once the bubbles in the pancakes pop and don’t fill in, flip them. They should be beautifully golden brown, like these. (No, not all my batches came out like this one.)
Allow the pancakes to cook another 1 – 2 minutes, until done. Remove from pan and serve! Keep cooking the remaining ones until done, or cover and refrigerate unused batter for 2 – 3 days. I prefer to cook it all and freeze extras.