This tip comes right at you from a lady in our Sunday school class.

So since we moved down to North Carolina, chocolate chip pancakes have been a Saturday morning tradition.

I was having trouble keeping the pancakes a nice golden brown without there being liquidy batter in the center. The lady from church gave me a couple helpful hints:

1.) don’t over mix your batter. You just want to stir it until it’s all moist; lumps are ok.

2.) don’t mix in your chocolate chips (or fruit) directly into the batter. This makes the chocolate melty, and it will burn before the pancake is fully cooked on the inside. Instead, drop your pancake batter, and just before the little bubbles/ dry edges show up, then put your chocolate chips directly on the pancake just a few moments before you flip it.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s