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2 cups whole-wheat flour (we use freshly-ground flour) 2 tablespoons turbinado (or sugar) 2 teaspoons baking powder 1/2 teaspoon baking soda 2 beaten eggs 2 cups milk, buttermilk or sour milk* 4 tablespoons melted butter (you can also use oil or coconut oil, but we prefer butter) 1/3 cup chocolate chips Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl. Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened. Cook on a greased pancake griddle. Serve immediately or cool and freeze. To freeze: Lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Remove from pan and place in airtight freezer bags or containers. To thaw: Take desired number of pancakes out of freezer bags and heat one to two at a time in the microwave for one to two minutes. Or, place on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes until heated through. Serve immediately. Makes around 10 regular-sized pancakes. |