Yield: 7 - 8 pancakes

Espresso Chocolate Chip Pancakes

Espresso Chocolate Chip Pancakes

Ingredients

  • 1 extra large egg, beaten until foamy
  • 1 cup flour, lightly packed
  • 1 Tbl. sugar
  • 1 Tbl. baking powder
  • 2 tsp. instant espresso powder
  • 1/2 tsp. salt
  • 1/8 tsp. cinnamon
  • 3/4 cup milk
  • 2 Tbl. vegetable or canola oil
  • 1 tsp. vanilla
  • 1 cup milk or semi-sweet chocolate chips
  • Extra Ingredients:
  • real butter such as Minerva Dairy Amish Butter
  • maple syrup, warmed or room temp

Instructions

  1. In medium-sized bowl, add egg and whisk until foamy. Add rest of ingredients evenly sprinkling and drizzling.
  2. Stir ingredients together until combined but batter still has small lumps. Do not over mix.
  3. Heat a non-stick griddle over medium/medium-low heat until hot.
  4. Add batter using a 1/3 measuring cup, and cook pancakes until edges look dry and no more bubble are rising to the surface. *Peek underneath to make sure that they are a deep golden brown, then turn them over. Cook again until golden on other side. Transfer to a plate and cover with a paper towel to keep warm while cooking the rest.
  5. Serve with real butter and lots of warm maple syrup, and enjoy!