I won’t lie to you, I make pancakes almost every week, and I always send pictures to friends and family. I usually get a thumbs up or a “cool” in response. So yeah, you could say people love them.

Here is my recipe.

Eat some pancakes, why don’t you.

PANCAKES

Ingredients:

Milk Chocolate Chips

Butter (for pan)

1 Cup All-Purpose Flour (Can substitute 2 Tbsp. of Flour with Cocoa Powder for a more chocolate-y batter!)

2 Tbsp. White Sugar

2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

Pinch of Salt

¾ Cup Milk (Vanilla Oat, Vanilla Almond, or 2% Dairy)

2 Tbsp. Unsalted Butter, Melted

1 Egg, beaten

1 Tsp. Vanilla Extract

1 Tsp. White Vinegar

Serving:

Whipped Cream

Grated Milk Chocolate

Maple Syrup

Steps:

1. Cut 2 Tbsp. of butter into cubes and melt in intervals in the microwave or in a small saucepan over medium heat, set aside to cool.

2. Sift Dry Ingredients together into a large mixing bowl, set aside.

3. In a glass measuring cup, combine wet ingredients in order listed above.

4. Pour wet ingredients into dry and mix until fully combined, do not overmix.

5. Heat 1 tsp of butter on a skillet on the stove over medium-low heat until completely melted, coating the pan.

6. Drop ¼ Cup of batter into a circle on the pan, drop chocolate chips on top to desired amount. When bubbles have formed in the center of the pancake, flip quickly, then cook on the other side for 1-2 minutes, or until the pancake springs back to the pressure of your finger.

7. Repeat steps 5 & 6 until out of batter.

8. Serve pancakes in a stack and enjoy them with whichever toppings you prefer!

Note:

1. Keep pancakes in the oven at the lowest setting on the lowest rack to stay warm. (Place on baking tray and cover with foil)

2. Can also be made plain/with other toppings, such as berries!