As you know, I am obsessed with healthy pancakes - spelt, oat, buckwheat - so I was rather taken aback one Sunday when hubby asked for "regular pancakes" and toddler chimed in "with chocolate chips!". To prove that I too can be fun sometimes, I whipped up these fluffy, buttermilk pancakes but, of course, added the miracle spice cinnamon to keep the blood sugar spike in check.
5-6 4inch diameter pancakes
1 cup self-raising flour
1 teaspoon Ceylon cinnamon (or 1/2 teaspoon of the more commonly available Cassia cinnamon)
1/4 teaspoon nutmeg, preferably freshly ground over a microplane
1 tablespoon sugar
1 egg beaten
3/4 cup milk
1 teaspoon vanilla essence
1/4 cup semi sweet chocolate chips
Butter for the skillet
In a bowl, mix the dry ingredients except the chocolate chips. In another bowl, mix the wet ingredients. Add the wet to the dry ingredients slowly, whisking into a smooth batter without over-mixing. Fold in the chocolate chips. Allow the mixture to rest for a minute or two to relax the gluten and prevent the pancakes from turning rubbery.
In a small skillet or non-stick pan, heat a knob of butter over medium until melted. Using a 1/4 cup measure, pour the pancake batter into the pan. Once the pancake has set (1-2 minutes), flip it and cook for another minute or so until golden brown but not burnt.
Serve with fresh fruit or more chocolate chips and maple syrup for a truly decadent and delicious treat.