Buttermilk Pancakes with Chocolate Chips

Ingredients

• 2 tsps baking powder
• 3 tbsps organic sugar
• 5 oz semi-sweet chocolate chips
• 4 tbsps soy butter
• 3 cups all purpose flour
• 2 large eggs
• 3 cups unsweetened soy milk
• 1 tsp salt
• 3 tbsps lemon juice
• 1 tsp baking soda

Directions

1. Heat griddle to 375° F (190° C).degrees.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk (soy milk and lemon juice), and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
3. Heat oven to 175° F (80° C).
4. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter (or reserved bacon fat onto griddle). Wipe off excess.
5. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
6. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
7. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
8. Note: if serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.