Please a brunch crowd of kids and adults with Chocolate Chip Pancakes! Top with semi-sweet chocolate morsels, flip and serve Chocolate Chip Pancakes warm.
What You Need
Original recipe yields 1 serving
3 Tbsp. butter, divided
1-1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1-3/4 tsp. CALUMET Baking Powder
1-3/4 cup milk
2 egg s, slightly beaten
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Melt the butter.
Combine the flour with the sugar, salt, and baking powder, mixing well with a fork.
Add the milk to the slightly beaten eggs.
Add the butter to the milk and eggs.
Combine the wet ingredients with the dry ones, taking care not to over mix (a few lumps are okay).
Heat a frying pan on medium.
Add remaining butter.
When it is bubbling, using a small ladle, pour a bit of batter in the pan to make a three-inch diameter pancake. Repeat until pan is full, without crowding the pan.
Drop about five or six pieces of the chopped chocolate on top of each pancake.
After about two minutes, when bubbles appear on the surface of the pancake, flip and finish cooking for another minute or so.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
30 (3-inch) pancakes
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.