Chocolate Chip Pancakes
For a fun serve with chocolate syrup and whipping cream.
Servings: 18 pancakes
- 2 c. all-purpose flour
- 5 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 4 T. butter softened
- 2 c. milk separated
- 2 T. sugar
- 1 c. chocolate chips
- Preheat griddle or non stick skillet to 325 degrees.
- In a small bowl, mix flour, baking powder, and salt.
- In a large mixing bowl, combine eggs and butter, mix until smooth and creamy. Add about half of the dry mixture and 1 c. milk to the eggs and butter, mix until smooth and free of lumps. Add other half of dry mixture and 1 c. milk, mix until smooth and free of lumps. Add sugar. Mix thoroughly.
- Spoon 1/4 cup portions of the batter onto a buttered griddle or non-stick skillet. Sprinkle chocolate chips liberally onto wet batter before flipping pancakes. Cook batter until it starts to lose its sheen and bubbles begin to appear at the edges, then flip. Cook 2-3 minutes per side, until golden brown.