A pizza parlor probably isn’t the first place you’d pick for a weekend brunch spot, but the guys at the Upper East Side location of Numero 28 Pizzeria are going to try to convince you otherwise. Earlier this month, they started brunch service with their signature pizzas; a morning pie with mozzarella, tomato sauce, eggs, and bacon or ham; a Bloody Mary cocktail made with the tomato sauce used on pizzas; and baked goods from their pastry chef, Jemiko Solomnishvili. Since not everyone has a wood-burning pizza oven at home, he gave us his recipe for the most classic, non-pizza brunch treat of them all: the chocolate chip pancake.
Buttermilk Pancakes With Bittersweet Chocolate (or Blueberries)
3/4 cups all-purpose flour
1/4 cup cake flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bittersweet chocolate, chopped into little chunks
11/4 cups buttermilk
2 large eggs
1 oz. (2 tablespoons) butter, melted and cooled OR 2 cups fresh blueberries (or other fresh fruit)
Vegetable oil to coat pan
Confectioners’ sugar for dusting
Sift all dry ingredients together into a mixing bowl, add chopped chocolate and set aside. (If using fresh blueberries, add them at the end when the dry and liquid ingredients are combined together.)
In a separate bowl, combine all liquid ingredients and eggs, and whisk well together.
Add the liquid mixture to a dry mixture and stir in with a rubber spatula, folding gently until well combined and there are no lumps.
Let rest batter for about 30 minutes before use. (You can refrigerate it, covered, for up to 12 hours.)
Heat a skillet over medium heat and cover the bottom with a little vegetable oil.
Using spoon or ice cream scooper, drop the batter into the hot pan. Cook until you see bubbles and the edges of the pancakes are set, about 2 minutes. With a spatula, flip the pancakes and cook on the other side for another 2 minutes. Transfer cooked pancakes to a serving dish, dust with a confectioners’ sugar, and serve immediately.