Buttermilk Pancakes with Chocolate Chip

Ingredients:

2 Cups All Purpose Flour
2 Tbs Sugar
1/2 Tsp Table Salt (or Fine Salt)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Cups Buttermilk
1/4 Cup Sour Cream
2 Large Eggs
3 Tbs Unsalted Butter, melted and cooled slightly
1-2 Tsp Vegetable Oil
1/2 Cup Chocolate Chips

Method:

1. Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl. In a second medium bowl, whisk together buttermilk, sour cream, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently stir until just combined (batter should remain lumpy with a few streaks of flour.) Do not overmix. Allow batter to set a while or you can leave it overnight in the refridgerator.

2. Heat 1 teaspoon oil in a medium pan. Carefully wipe out oil and using quarter cup measure and put some chocolate chips and cook until edges are set and the first side is golden and bubbles appear on surface are just beginning to break, 2 to 3 minutes.Using thin, wide spatula pancake and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve panckes immediately with maple syrup or raspberry sauce. Repeat with remaining butter.