Pancakes With Mini Chocolate Chips

13 ingredients
5 steps

Ingredients

  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. 1
    In a small bowl, beat the cream, confectioners' sugar and vanilla until stiff peaks form. Cover and refrigerate until serving.
  2. 2
    In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, milk, sour cream and butter until blended; stir into dry ingredients just until moistened. Fold in chocolate chips.
  3. 3
    Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with whipped cream.
  4. 4
    Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased
  5. 5
    , cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

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