Okay, so maybe these aren’t the healthiest breakfast option, but surely the whole wheat and wheat germ add some nutritional value! These are truly delicious, and a nice occasional treat!
Chocolate Chip Pancakes
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup wheat germ (optional)
- 1 Tbsp sugar
- 1/4 tsp cinnamon
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup milk
- 4 Tbsp melted butter
- 3/4 tsp vanilla
- 1 cup chocolate chips
Preheat frying pan (I prefer a greased cast iron skillet). Heat settings vary depending on your stove top, but I set mine just before medium heat.
In a large bowl, combine all of the dry ingredients (not chocolate chips yet).
In another bowl, combine the wet ingredients. Add this mixture to the dry ingredients, and mix with a mixer until well blended. Gently fold in the chocolate chips.
Test skillet to see if it’s ready. *HINT: the trick to making perfect pancakes is to make sure the pan is hot enough. Drop a little water into the pan. If the water *dances* and disappears, it’s ready. If the water stays for a minute, and rolls around the pan it isn’t hot enough yet.
I like to add about 1 Tbsp oil to the pan before adding the batter, to help it not stick. I do this before each pancake, as needed.
Pour 1/4 cup to 1/2 cup batter into the hot pan. The batter should be thick. When the edges of the pancake start to bubble, or if you see bubbles in the middle of the pancake, it’s ready to flip. Use your spatula to press the pancake down to make sure all of the batter in the middle gets cooked well.
These don’t need any syrup or anything added to them. They are delicious just as they are are! Eat them hot, while the chocolate chips are still gooey!
This recipe is my adaptation of one I found here.