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Tuesday, December 31, 2013

Chocolate Chip Pancakes

As most of you know I am on a quest to use as few box mixes and canned goods as possible, I like these because they are delicious and can be thrown together quickly.  After I make the rest of my family's pancakes I like to add a few pecans to the batter for mine.  These are easy to freeze and can be reheated for a quick before school breakfast.

1 cup all-purpose flour 
1/4 cup white sugar
1 tablespoon baking powder 
1/4 teaspoon salt
1 cup milk
1 egg
1 tablespoon oil
1 tsp vanilla
1/2 cup chocolate chips

 
Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. 
Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
Add in vanilla and chocolate chips.  
Place a griddle over medium-high heat. 
Spoon batter onto the griddle.  
Cook until bubbles form and the edges are dry, 3 to 5 minutes. 
Flip and cook until browned on the other side, 3 to 5 more minutes. 
Repeat with remaining batter.


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