Chocolate Chip Pancakes

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅛ teaspoon cinnamon, optional
• 1 large egg, room temperature
• ½ cup sour cream (can substitute with full-fat greek yogurt)
• ⅓ cup light brown sugar
• 1½ cups milk
• 1 teaspoon vanilla
• 4 tablespoons butter, melted (plus extra for cooking)
• 1 cup semi-sweet chocolate chips

Substitutions and additions

You can substitute full fat Greek yogurt for the sour cream.

Semi-sweet chocolate chips are most often used but you can use your favorite ones like peanut butter chips.

Add blueberries into the batter or as a topping as well as sprinkles and whipped cream on top.

Step by Step Instructions

STEP ONE – In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

STEP TWO – In a second bowl, beat the egg, sour cream and brown sugar together, then add milk and vanilla. Lastly, add the melted butter (added last so as not to scramble the egg). (It is normal for the butter to solidify a bit into tiny chunks when it is added to the cold milk mixture.)

STEP THREE – Pour the liquid ingredients into the bowl with the dry ingredients and stir gently together until no dry flour remains. (A few lumps are okay. Be careful not to overstir.)

STEP FOUR – Fold in the chocolate chips.

STEP FIVE – Let the batter rest for 5 minutes. It will get more fluffy and foamy.

STEP SIX – Heat a skillet on the stove top to medium heat. Grease the skillet with a bit of butter. Once the butter starts to sizzle, cook the pancakes, using about ¼ cup of batter for each pancake. Cook for 2-3 minutes, until a few bubbles have formed on top of the pancakes and the bottom is light brown.

Flip and cook for another 1-2 minutes until the top springs back when pressed gently on top with finger.  Butter the pan after each batch for a crisp, buttery outside.

STEP SEVEN – Serve with butter and maple syrup. ENJOY!