Chocolate chip pancakes for breakfast....what could be better?
Combine flour, undissolved yeast, sugar and salt in a large bowl. Stir in milk, oil, egg and vanilla until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate up to 8 hours, if desired.
Stir down batter and stir in chocolate chips. Pour 1/4 cup batter per pancake onto hot griddle or skillet that has been brushed with oil. Cook pancakes until edges are dry, about 2 to 3 minutes. Flip pancakes and cook until bottom is golden brown. Delicious with Creamy Vanilla Syrup or syrup.
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