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Breakfast is definitely the most important meal at the cabin, especially on the weekends! Every Saturday and Sunday at the very least I make a traditional farm-style breakfast; more recently I’ve been experimenting with various baked goods, and much to my husband’s enjoyment have been blessed with wild success. One of those creations is a simple twist on a classic buttermilk pancake recipe that uses a secret ingredient: Greek yogurt! I know, it seems weird. But the savory yogurt adds a delicious creaminess and tang to your everyday pancakes that’s similar to the richness of sour cream cake. Don’t knock it till you try it! Top this treat with a whopping dollop of homemade whipped cream and you’ll enjoy the kind of breakfast that deserves a mid-morning nap.
I used to have an electric nonstick skillet that I loved cooking pancakes on but since we’ve been adding to our collection of cast iron cookware my new favorite is a flat #9 skillet. With just a small lip around the edge it makes flipping a breeze! This particular piece we found at a yard sale (!) and after my husband refinished it with a grinder and seasoned it in the oven it was back to brand new.
Chocolate Chip Pancakes
Don't let the name fool you - these pancakes are anything but ordinary! One secret ingredient takes this classic breakfast comfort food to a whole new level. If you don't have any plain Greek yogurt laying around, sour cream can be used in a pinch. Use any kind of chocolate chips you like or have on hand - milk chocolate, dark chocolate, and even white chocolate would all be delicious!
Ingredients-1 egg -1 c plain greek yogurt (or sour cream) -1/4 c milk -2 tbsp oil or meted butter -1 c all-purpose flour -1 tsp sugar -2 tsp baking powder -1/2 tsp baking soda -1/2 tsp salt -1/2 c chocolate chips
- In a small bowl beat egg together with yogurt, milk, and oil.
- In a large bowl mix dry ingredients and add chocolate chips. Toss to coat chocolate.
- Make a well in the center of the flour and add in yogurt mixture all at once. Stir until batter is just slightly lumpy.
- Grease pan or skillet liberally with butter and heat on low. Using a 1/4c measure or a ladle, spoon batter onto warmed skillet and cook until bubbles set in edges of pancake. Flip and repeat.
- To keep warm, set oven to lowest temperature and place cooked pancakes directly on rack. Transfer to plates when ready to serve. Top with whipped cream and syrup, if desired. Makes 8 count 4″ pancakes.