Serves: 4 Prep Time: 25 minutes Cook Time: 15 minutes
1 ¾ c All Purpose Flour
3 1/2 t Baking Powder
¾ t Kosher salt
3 T Granulated sugar
1 1/4 c Milk
1 large Egg
1 t Real Vanilla Extract
3/4 cup semi-sweet chocolate chips
4 T butter
In a medium size bowl combine the dry ingredients. Make a well in the center and add in the egg, milk, and vanilla extract. Mix until smooth, being sure not to overmix, this will toughen the pancakes. Fold in chocolate chips. Set aside and allow the batter to sit for 15 minutes. This will make your pancakes fluffier.
Preheat your frying pan to medium heat. You’ll know it’s hot enough when a drop of water skips along the surface. Melt a bit of butter on the pan. Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake. When you see bubbles all over the top of the pancake, it’s time to flip. 
Flip only once and don’t press down on your pancake or they won’t be light and fluffy. When the second side is browned pull them off and keep them warm under some tinfoil on a plate.
Serve ‘em up slathered with butter and syrup or sprinkled with powdered sugar. Toss on a few berries and some bananas and sneak some yummy fruit into the kids at the same time. Oh, yeah, you’re going to need a big glass of milk to go along with these! Trust me!
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