CINNAMON CHOCOLATE CHIP PANCAKES
1 1/4 cup flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 egg (lightly beaten)
1 1/4 cup buttermilk
1/2 stick butter (melted and cooled slightly, plus more to grease)
3/4 cup mini chocolate chips
maple syrup (warmed, to serve)
butter (to serve)
Preheat a large griddle over medium heat. Grease lightly with oil.
In a large bowl add the flour, baking powder, sugar and cinnamon and whisk to combine. In another large bowl add the vanilla, egg, buttermilk, and melted butter.
Make a well in the dry ingredients and mix the wet ingredients into the dry until combined but with small lumps.
Drop 1/3 cup of batter onto the griddle and when bubbles begin to form on the surface sprinkle chocolate chips evenly over the top. Flip pancake when bottom is golden brown, about 3-4 minutes. Allow to cook on the other side until golden brown and cooked through, about 2 minutes. Remove to a baking sheet and tent with foil to keep warm.
Serve with warm maple syrup and butter.
– Preheat oven to 200ºF to keep pancakes warm until ready to serve.
– Instead of greasing griddle with butter, oil a paper towel and lightly grease griddle. Butter burns and oil doesn’t!
– Use Michael’s Maple Butter Sauce to serve!