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Chocolate Chip Pancakes

Chocolate Chip Pancakes
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.
3 ServingsPrep: 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
  • 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.
© Taste of Home 2013

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Chocolate Chip Pancakes (continued)

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.
© Taste of Home 2013