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Chocolate Chip Pancakes Recipe

Photo by: Taste of Home

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Mornings will get off to a great start with these yummy double-chocolate pancakes from our Test Kitchen. Whip up a batch on the weekend, and you’ll have speedy breakfasts the whole family will rave about for days to come. TIP: Got chocolate milk? Feel free to use it in place of the milk and instant chocolate drink mix.

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3 Servings
Prep: 15 min. Cook: 5 min./batch

Ingredients

2 cups biscuit/baking mix
2 tablespoons instant chocolate drink mix
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup sour cream
1/4 cup miniature semisweet chocolate chips
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Maple syrup and butter, optional

Directions

In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired.
Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400° for 4-6 minutes or until heated through. Serve with maple syrup and butter if desired. Yield: 11 pancakes.

Nutrition Facts: 1 serving (3 each) equals 611 calories, 28 g fat (13 g saturated fat), 109 mg cholesterol, 1,393 mg sodium, 79 g carbohydrate, 3 g fiber, 13 g protein.

Chocolate Chip Pancakes published in Simple & Delicious July/August 2006, p65

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