Easy and Expert Recipes For Chocolate Chip Pancakes

Chocolate Chip Pancakes Two Ways — Beginner and Expert

If you were too busy overindulging in Fat Tuesday yesterday to notice that it was also National Pancake Day, don't fret; celebrate it this morning instead! Those of you who have making plain pancakes down to a T may opt for dressed-up chocolate chip flapjacks instead. If you're in a time bind and have a busy day ahead, reach for Bisquick and chocolate drink mix to help speed up the process. Or go all out by building a chocolate chip batter from scratch and topping it off with a red raspberry sauce. Either way, follow a few guidelines for achieving perfect pancakes, and your day will be set. Choose a recipe when you read more.

Beginner Chocolate Chip Pancakes

Beginner Chocolate Chip Pancakes


2 cups biscuit/baking mix
2 tablespoons instant chocolate drink mix
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup sour cream
1/4 cup miniature semisweet chocolate chips
Maple syrup and butter


  1. In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired.
  3. Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.

Makes 3 servings, or about 11 pancakes.

Nutrition Facts: 1 serving (3 each) equals 611 calories, 28 g fat (13 g saturated fat), 109 mg cholesterol, 1,393 mg sodium, 79 g carbohydrate, 3 g fiber, 13 g protein

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Expert Chocolate Chip Pancakes

Expert Chocolate Chip Pancakes


1 12-ounce package frozen lightly sweetened red raspberries, thawed
3 tablespoons sugar
3 tablespoons lemon juice
1/4 cup orange juice
1-1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 8-ounce carton dairy sour cream
1 cup milk
1/4 cup margarine or butter, melted
1/2 cup miniature or regular semisweet chocolate pieces
1 teaspoon cooking oil
Pressurized whipped cream
Fresh raspberries
Miniature or regular semisweet chocolate pieces


  1. In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds. Set aside.
  2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Stir together using a whisk.
  3. In medium bowl whisk eggs until the whites and the yolks are combined. Add sour cream. Whisk until smooth. Stir in milk and melted margarine. Add egg mixture to dry ingredients. Whisk or stir gently just until dry ingredients are wet. (Do not try to remove all the small lumps. The batter should be a little lumpy, not smooth.) Gently fold in chocolate pieces. Set batter aside.
  4. Heat griddle or large heavy skillet over medium heat 3 to 4 minutes or until a few drops of water sizzle when carefully sprinkled on griddle. Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush. Stir batter again to distribute chocolate pieces.
  5. For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle. For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle. Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry. Using a wide pancake turner, carefully flip pancakes. Cook 1 to 1-1/2 minutes more on the second side or until golden brown. Remove from the griddle with a pancake turner. (Add additional oil to griddle as necessary to keep later batches from sticking.) Repeat with the remaining batter.
  6. Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped cream, fresh raspberries, and/or additional chocolate pieces.

Makes about 12 (4-inch) pancakes or 48 (2-inch) pancakes.

Average( votes):