Chocolate Chip Pancakes with Buttermilk Syrup

We love pancakes at our house.  They are super easy and quick to make.  We eat them for breakfast and dinner, and sometimes in between too.  These chocolate chip pancakes are a definite crowd pleaser, and what's not to love about the rich, caramel-flavored buttermilk syrup.  Put the two together and it's like eating dessert -but not. 

Chocolate Chip Pancakes

 

2 eggs
 2 cups buttermilk (or regular)
 1/4 cup shortening, melted (or oil)
 2 cups flour
 2 tablespoons sugar
 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

mini chocolate chips

Mix all ingredients together.  Pour batter onto greased griddle, on med heat.  Sprinkle with a tablespoons or so of mini chocolate chips.  Cook until bubbles form on top (about 3 minutes).  Flip, and cook until light brown.  Remove from griddle, and serve immediately.

 

Buttermilk Syrup

 

1-1/2 cups sugar

3/4 cups buttermilk

1 stick (1/2 cup) butter

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla

 

Melt butter in a large heavy pan.  Stir in buttermilk, sugar, corn syrup, and baking soda.  Bring to a boil.  Boil 7 minutes, stirring occasionally.  Add vanilla.

Step by Step

 Into a large bowl add eggs

 buttermilk (or milk of your choice)

 flour

 sugar

 baking soda, baking powder, and salt.

 Pour batter onto greased griddle, on med heat.  Sprinkle with a tablespoons or so of mini chocolate chips.  Cook until bubbles form on top (about 3 minutes).  Flip, and cook until light brown.

 Remove from griddle, and serve immediately.

 To make the Buttermilk Syrup:

Begin by melting the butter in a large saucepan (mine has been well-loved).

 Add the buttermilk (this must be buttermilk, no substitutions)

 sugar

 corn syrup

and baking soda 

Bring to a boil.  Boil 7 minutes stirring occasionally.

Then stir in the vanilla.

Pour into a serving bowl, boat, or pitcher.

Best if served hot.