My Childhood Chocolate Chip Pancakes

I think pancakes could have been the first thing I ever cooked. Like most young kids, I could never get enough of them! This pancake recipe is one that is simple to make and delivers the most fluffy and light pancakes that any child or adult will love (or even try to make themselves!) Using 1% milk is crucial to this recipe - if you substitute whole milk or fat free milk - the texture of the pancake changes. I’ve made these pancakes with berries, bananas and other add-ins, so feel free to throw whatever you want in them and drench them in maple syrup!

Yields: 4 servings

Total Time: 20 minutes

Ingredients:

• 2 cups of all purpose flour

• 1 tablespoon of granulated sugar

• ¼ teaspoon salt

• 2 teaspoons of baking powder

• A pinch of nutmeg

• 1 ¾ cup of 1% milk

• 2 large eggs

• ¼ teaspoon of vanilla extract

• 2 tablespoons of unsalted butter, melted and cooled, plus more for the pan

• Milk chocolate chips

• Maple Syrup

Instructions: 

• Melt the unsalted butter and set aside to cool. 

• Whisk together the dry ingredients in a large bowl. 

• Add in the milk, eggs, and vanilla into the flour mixture. To keep your pancakes tender and fluffy, make sure not to overmix, you want to leave a few lumps in the batter.

• Stir in the cooled and melted butter. 

• Heat a nonstick pan over medium-high heat. You’ll know the pan is ready for the pancake batter when you sprinkle a few drops of water on the pan and it sizzles.

• Place a small slice of butter where each pancake will cook and then scoop the batter onto the pan, to any size of your liking, and place a small handful of chocolate chips onto the batter. After 2-4 minutes or when bubbles begin to appear throughout the the batter, flip the pancakes over and cook for another 1-2 minutes. 

• Serve with butter and maple syrup.