Chocolate Chip Pancake
Ingredients
2 c. flour
1/4 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 eggs
1 1/2-1 3/4 c. milk
1/4 c. vegetable oil
1/2 c. miniature chocolate chips
Instructions
Step one
In a bowl, mix together flour, sugar, baking powder and salt.
Step two
To the flour mixture, add the eggs, milk and oil. Mix with a whisk until it is well combined. Add in the chocolate chips. Mix until everything is incorporated but don’t over mix, it’s ok to have a few lumps. Let the batter sit for a few minutes.
Step three
Heat up a griddle or pan over medium heat. Add butter and let that melt. Pour about 1/4 c of the batter and let it cook until the bubbles pop and and stay open. Flip them over and let it cook on the other for just a few minutes, untill it’s golden brown. Repeat until all the batter is gone.
Serve
It’s best to serve this warm with butter spread on top and maple syrup.
Tips
It’s important to let the batter sit after mixting to let the baking powder create air in the batter to give fluffy pancakes. And, don’t mix batter after it’s rested so the air bubbles don’t pop.
You can store the left over pancakes in a baggy either in the fridge for a couple days or the freezer for a couple months. Just put them in the toaster in the morning and it’s a fast and yummy breakfast!
I use the mini chocolate chips to make sure they are all melted during the cooking process. If you use the regular size there could be chunks of chocolate that haven’t melted and are hard.