Sunday brunch

What better way to start a lazy Sunday than a roomie brunch with 400lbs of bacon and a huuuumongous stack of chocolate chip pancakes??
Today I tested another Joy the Baker recipe – quickly becoming my favorite go-to recipe site – Chocolate Chip Buttermilk Pancakes. They were by far the fluffiest pancakes I’ve ever made. Fina described them as “little pillows”. 
Accurate.
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2 cup milk chocolate chips
oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Between the five of us, we managed to devour 18 pancakes in 5 minutes. Flat.
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