Chocolate Chip Pancakes

[mos]

This is the kinda gift from you kitchen that you can give one of two ways! First, purchase a griddle, the non-perishable ingredients, and include the recipe. Second, layer the dry ingredients in a jar and provide the recipe.

You decide what would be the best gift to give…
Chocolate Chip Pancakes
2 cups all-purpose flour, 9 ounces
1 tbs plus 1 tsp baking powder
1/2 tsp salt
3 tbs granulated sugar
2 large eggs
1 3/4 to 2 cups milk
4 tbs melted butter
1/2 cup mini chocolate chips
vegetable oil and/or clarified butter for griddle
in a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.
In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended.

Add the melted butter and blend thoroughly. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter.

Do not overmix. Gently fold the chocolate chips into the batter.
Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water “dance” when sprinkled over the griddle.
Pour the batter onto the griddle using a quarter cup measure or scoop.

Turn the pancakes when the bubbles forming around the surface pop and don’t fill in with more batter. The second side will cook more quickly — about half the time as the first side. Lift slightly to see if they are browned on the bottom.
Move the pancakes to a plate, keep warm, and continue with the remaining batter.
Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.

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