Week 35 (Bonus): Chocolate Chip Pancakes

Recipe:  Chocolate Chip Pancakes

From:  Taste of Home's Fall Freezer Meals

Category: Breakfast

Rating:  Oh my pancakes!  They were super good and gone by the end of the day.  The leftover pancakes were gone before supper, as kids kept snacking on them!

Ingredients:

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 semi-sweet chocolate chips
maple syrup and butter, optional


Directions:

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 patter by 1/4 cupfuls onto 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.

To use frozen pancakes:  Place on a lightly greased baking sheet.  Bake at 400 degrees for 4-6 minutes or until heated through.  Serve with maple syrup and butter if desired.

I had some help with this project!

I made "silver dollar" pancakes; about 2 tablespoons of batter.