Double Chocolate Milkshake

55 Minutes24 People

This recipes yields enough food for an average of 24 portions.


  • 2 cups sifted all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups Borden 1% Low Fat Buttermilk
  • ⅔ cup Borden 2% Reduced Fat Milk
  • ½ cup (1 stick) butter, melted, plus additional for cooking
  • 1 cup blueberries, divided use
  • Maple syrup for serving
  • Optional garnish: 1 cup Borden 1% Low Fat Cottage Cheese, sweetened with sugar to taste and dusted with cinnamon.


Heat oven to 200 degrees to hold cooked pancakes. Sift together flour, sugar, baking powder, baking soda and salt and stir gently to combine in a large bowl. In a separate bowl, mix together the eggs, buttermilk, milk and melted butter. Gently stir the egg mixture into the flour mixture, just to combine. Allow the mixture to sit for at least 20 minutes. Stir in ½ cup blueberries. Heat a tablespoon of butter (or more) in a nonstick skillet or griddle over medium heat. When a drop of batter sizzles, add ¼ cup batter for each pancake, leaving space in between. Cook in batches, turning and cook the other side of each pancake. Holding cooked pancakes in a warm oven while cooking the remaining pancakes. Serve with a sprinkle of the remaining blueberries, maple syrup and a small scoop of sweetened cottage cheese on each plate beside pancakes, if desired.

Elsie’s Tip: Don’t over mix the pancake batter; flour doesn’t like to be handled too much. For a finer textured pancake, pour the batter through a sieve to screen out and lumps of flour. Discard the lumps before allowing it to rest for 20 minutes.