Pancakes are big around here. I think it is because they are so versatile. You can load them up with just about anything and they’ll taste good. A classic staple is, of course, chocolate chips. They just start melting and take on an almost buttery flavor. So delicious.
For quick, school morning breakfasts, take the classic pancake and make it miniature. They are tasty enough that you could go sans syrup and just eat them on the run. But of course, a little syrup never hurts anyone.
- 1½ cups flour
- 3½ tsp. baking powder
- 1 tsp. salt
- 1 Tbsp. sugar
- 1¼ cup milk
- 1 egg
- 3 Tbsp. melted butter
- 1 cup chocolate chips
- In a large bowl, combine flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk. Next pour in the egg and then the butter.
- Mix to combine but do not overmix.
- Stir in chocolate chips.
- On a hot griddle, melt a pat of butter. Pour 2-3 Tbsp. pancake batter onto the griddle.
- When small bubbles start to form in the pancake, flip it to the other side. When the other side turns golden brown, remove the pancake.