Last time I tried to make buttermilk pancakes (Apple and Bacon Pancakes) the store was out of buttermilk. Luckily, this time around, the stars were aligned. I picked up a carton of buttermilk, along with a pint of strawberries ~ everything else for this recipe was already awaiting in my refrigerator and pantry.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup buttermilk
1/4 cup vegetable oil
1. In a large bowl, whisk dry ingredients and orange zest. Add the wet ingredients and whisk to combine.
2. Heat a large pan over medium high heat. Add a little bit of oil, enough to cover the bottom of the pan, and allow the oil to warm up.
3. Use a measuring cup (1/4 c) or a small ladle to pour pancakes. Cook them for 4-5 minutes on each side. Once the batter begins to set up, sprinkle the pancakes with chocolate chips.
Once bubbles appear on the surface of the pancakes, you know it is time to flip them. Be sure to flip away from you to prevent any oil splattering.
4. Add a little bit of oil to the pan between the batches. Serve the pancakes hot, with a drizzle of hot syrup and sliced strawberries. Sprinkle with powdered sugar.