--John Gunther
Mmmm.... mmmmm... mmm! One of our favorite Saturday morning treats! 
Orange-Chocolate Buttermilk Pancakes from the October 2005 Cottage Living magazine:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons butter, melted and cooled
1 tablespoon grated orange zest
1/2 cup semisweet chocolate chips (I like using the minis.)
1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a seperate bowl; add to flour mixture, and whisk until just blended. Add orange zest and chocolate chips to batter. Transfer to a large measuring cup, and let stand 10 minutes.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or non-stick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
3. Serve with your favorite maple syrup. Garnish with more orange zest and chocolate!
Makes about 10 pancakes.
Things I am thankful for today:
1. Funny notes from the hubby.
2. Another HOT day!
3. Finishing "The Year of Living Biblically" - a fun read, but not life-changing.
4. I got my ticket to Pittsburgh! Woo-hoo!
5. My art prints come tomorrow!
6. Lunch with Pastor Rod and Bryan, the intern, on his last day.
7. Trying a new restaurant, Boca Chica - yum.
8. A fresh coat of paint on the living room walls - so clean and crisp!
9. Hot fudge sundaes. Yum.
10. Air conditioning.
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons butter, melted and cooled
1 tablespoon grated orange zest
1/2 cup semisweet chocolate chips (I like using the minis.)
1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a seperate bowl; add to flour mixture, and whisk until just blended. Add orange zest and chocolate chips to batter. Transfer to a large measuring cup, and let stand 10 minutes.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or non-stick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
3. Serve with your favorite maple syrup. Garnish with more orange zest and chocolate!
Makes about 10 pancakes.
Things I am thankful for today:
1. Funny notes from the hubby.
2. Another HOT day!
3. Finishing "The Year of Living Biblically" - a fun read, but not life-changing.
4. I got my ticket to Pittsburgh! Woo-hoo!
5. My art prints come tomorrow!
6. Lunch with Pastor Rod and Bryan, the intern, on his last day.
7. Trying a new restaurant, Boca Chica - yum.
8. A fresh coat of paint on the living room walls - so clean and crisp!
9. Hot fudge sundaes. Yum.
10. Air conditioning.
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6 comments:
Mmmm...they look delicious!
I think you need to host a cooking party at your house! Those look yummy!
I love Boca Chica! You were walking distance from my office......
I am always amazed at your cooking talents and interests. I always felt that was my biggest failure with my girls--not teaching them how to cook! I remember phone calls from college on "how do I boil an egg, Mom??". I am very excited that both you and Em have enjoyed and explored your cooking skills!! Keep it up!!
I love Boca Chica too! It's in my top 5 favs in the TC.
Oh, and the lemon pasta recipe is great - thanks :)
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