One Bowl Chocolate Chip Pancakes
Fluffy pancakes studded with melty chocolate chips - breakfast or dessert, you decide.
Is it breakfast? Is it dessert? Honestly, who cares? It's chocolate for breakfast and you deserve it. The same rule applies here as with blueberries: press the chocolate chips into the batter after you pour it, not before. Mini chips work best because they melt more completely into the pancake rather than leaving big solid lumps - but really, no one's complaining either way. A pinch of cinnamon in the batter makes the chocolate taste more chocolatey, which sounds like nonsense but is completely true.
Prep: 5 min • Cook: 15 min • Serves: 4
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tsp Baking Powder
- 0.5 tsp Salt
- 1 Egg
- 2 Tbl Olive Oil
- 1 cup Milk
- 0.5 cup Mini Chocolate Chips
Instructions
- Grab your 4-cup measuring cup and pour in the milk.
- Crack the egg into your milk.
- Whisk in the flour, baking powder, salt, and olive oil. Stir until just combined.
- Heat a pan over medium heat and grease lightly.
- Pour 1/4 cup of batter per pancake. Time to choose your own adventure - scatter chocolate chips randomly or in whatever shape your heart desires over the top.
- Cook until bubbles form and edges are set, about 2 minutes. Flip and cook 1-2 more minutes.
- The chips on the bottom will have melted and caramelised slightly. Try not to eat them all before they reach the table.