These pancakes are easy enough to make any day of the week, and the batter sits well for a few days in the fridge, so getting the kids out of bed has never been easier.
Ingredients
2 cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 ½ cups milk
1 cup mini chocolate chips
Butter, for the griddle
Instructions
Heat a cast iron skillet or griddle over medium-high heat.
Combine the flour, baking powder and salt in a large bowl.
Whisk together the milk and the eggs.
Add the milk and eggs to the flour mixture. Whisk to combine.
Gently stir in the chocolate chips.
Test the heat on the griddle by flicking a few drops of water onto the surface. When the water sizzles, the griddle is ready.
Melt a few teaspoons of butter over the griddle, then measure ¼ cup of batter per pancake, as space allows.
Flip after a few minutes; watch to make sure the pancakes don't brown too much.
Heat the second side for a few minutes longer.
Serve immediately, with syrup or without.
Notes
Adapted from a recipe by Mark Bittman.
Recipe by The California Table at http://thecaliforniatable.com/chocolate-chip-pancakes-2/