Mornings.  Ugh.

Dreaded mornings.  I am not a morning person by any stretch.  Never have been, and I don’t ever plan to be.  I, a.k.a. Momzilla,  have to scrape my lifeless body out of bed each and everyday.  I stumble into the kitchen and hardly open both eyes until I have that special, hot remedy pour into my veins.  Then I start to come back to life.  Immediately after my coffee starts to kick in, the next thought is food.  [Cue the tummy gurgles.]  

Even with my energy at low, these fluffy pancakes whip up in nothing flat.  They only require one bowl and a griddle (or griddle pan in my case).  I make the whole batch which generally yields about 10 pancakes depending on the size you make them.  Then I store them in the fridge in a sealed container, and snack on them throughout the next few days when I am craving something sweet.  My daughter loves to eat them cold in the following mornings, but you can pop them into the microwave for a 5-10 seconds to get them soft again.

These are sincerely a staple in my house.  I almost always have all of the ingredients in my pantry.  Its very easy to make homemade pancakes. The trick is to not over mix them.  The less you mix, the better.  I find that true with most of my baking.  I almost always mix by hand unless it’s frosting or bread.  I also love only using one bowl.  There is no need to mix wet and dry separate unless you really want to.  But who really wants to clean more dishes?  Whisk the dry ingredients together.  Make a well in the dry, and dump in the wet ingredients.  I poke the yolk, and lightly mix the wets together on top, then whisk it all together JUST UNTIL COMBINED.  Throw in as many chocolate chips as your heart desires, then let it rest for 15 minutes or so.  You will want to see some bubbles forming in the batter.

Pour onto heated and greased griddle (or griddle pan) and cook until you see some bubbles.  Then flip and cook until done through, about 3 minutes.  

I make them for all of our guests that stay with us, or bring them to any breakfast/brunch dates we attend.  People love these!!

Yield: 10 pancakes

Chocolate Chip Pancakes

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Fluffly, delicious chocolate chip pancakes that are sure to brighten up your breakfast.

Ingredients

• 1 c. flour
• 2 tbsp. granulated sugar
• 1 tsp. salt
• 1 tbsp. baking powder
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp. vegetable oil
• 1 cup milk
• 1/2 c. mini chocolate chips
• 1/2 c. semi sweet chocolate chips

Instructions

1.  In mixing bowl, whisk dry ingredients (flour, sugar, salt, bk. powder) until incorporated.
2. Make a well in dry ingredients and pour in wet ingredients (egg, vanilla, veg. oil, milk). Mix just until all is incorporated. Then, whisk in chocolate chips. Don't over mix.
3. Let batter sit for about 15 minutes.
4. Turn griddle on medium heat. Grease the pan.
5. Pour pancake batter into desired shapes and cook until bubbles form, usually about 3 min. Flip pancake and cook for another 3 minutes or until they are cooked through.

Store in air-tight container in the refrigerator for no more than 5 days. Re heat in microwave for 5-10 seconds, if desired.

Hope you enjoy these as much as we do!