Chocolate Chip Scone Loaf

Growing up I was always more of a French toast kind of girl.  Hot French
toast smeared with so much salted butter that it melted in pools.  A heavy
dusting (aka spoonful’s) of powdered sugar would melt into those pools and
create its own frosting.  I remember it always tasted so much better when
my mom would fix it and cut it up into small squares for me.  (The middles
squares that were heavy on the butter and powdered sugar were always the
very best.)





Today, my 37 year old self still loves French toast (especially when it's made
with Kneaders chunky cinnamon bread), but pancakes have won a place in my
heart. 





I would say that most often I make whole wheat pancakes.  I love a good whole wheat
pancake...a lot.  I have a couple recipes that I really love and are my go to recipes.  But, these buttermilk pancakes from America's
Test Kitchen have quickly become a family favorite and are definitely
the most requested pancake in our house.  They are perfect for a lazy
Sunday morning breakfast and are also perfectly acceptable smack in the middle of the week when you can't seem to get
a pancake craving to quit (speaking from experiecne). ;)





I think these pancakes are best served with a mound of sliced bananas
and homemade cream syrup (my sister Savannah would agree).  Preston and
Noah like theirs with cream syrup or a great deal of butter that begins to melt
as soon as it hits the hot pancakes and then is sprinkled with granulated sugar (using a heavy hand).  Stella dots her pancake with blueberry’s once
we pour the batter on the griddle and Todd isn't particular. 





These pancakes may not be the healthiest breakfast, but they sure
make a delicious one!   



 

Buttermilk Pancakes

2
cups all-purpose flour

2
tablespoons granulated sugar

2
teaspoons baking powder

1/2
teaspoon baking soda

1/2
teaspoon salt

2
cups buttermilk

3
tablespoons butter, melted and cooled

1
large egg

1-2
teaspoons vegetable oil

Sift
all the dry ingredients together in a large bowl (and by sift, I mean whisk
because I'm lazy).  In another bowl, whisk together the buttermilk, melted
butter, and egg.

Make
a well in the center of the dry ingredients: pour in buttermilk mixture and
whisk gently until just combined.  The batter should remain lumpy and a
few remaining streaks of flour is ok.  Do not over mix.

Heat
a cast iron pan or griddle over medium heat.  Using a pastry brush
spread a thin layer of vegetable oil over the bottom of the pan or
griddle.  Add batter in 1/4 cup mounds to the pan.  Cook until
bubbles begin to appear evenly over the surface and the bottoms are golden
brown.  Flip pancake and cook until second side is golden brown. 
Serve immediately with warm syrup and lots of sliced bananas.  Repeat
with remaining batter, using the remaining oil as necessary.  

Recipe
from America's
Test Kitchen Cooking School Cookbook