Even the name of "Fat Tuesday" implies that there should be at least a little indulgence in the day. In keeping with the tradition of making pancakes to celebrate the last day before lent, I made a batch of pancakes, using up some buttermilk, butter and eggs. As if that weren't enough for a delicious breakfast of classic comfort food, I added chocolate chips to really get into the decadent spirit of Mardi Gras. The pancakes themselves are light and fluffy, and the chocolate chips melt deliciously into your mouth as you eat. These don't really need syrup, but to really get into the theme of "Fat Tuesday", top yours with whipped cream. IF you have kids, use the whipped cream to make a smiley face, just like the IHOP Funny Face Pancakes.

Chocolate Chip Buttermilk Pancakes
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
chocolate chips

In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture and stir until combined. Batter should be a little bit lumpy. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Place a few chocolate chips (about 6) onto each pancake. Cook for about 2 minutes, until golden brown, then flip and cook the other side for an additional minute. Serve immediately, with whipped cream, powdered sugar or maple syrup.
Makes about 15 pancakes.
Serves 3-4.

[Photo by Nicole Weston]