Fluffy Chocolate Chip Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Vegetable oil

• Dairy

  • 7/8 cup Half and half

Found on crunchycreamysweet.com

Description

Directions

• In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt).
• In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour.
• Add egg, oil and vanilla to medium bowl or large measuring cup. Whisk until smooth. Add half and half and vinegar mixture. Whisk to combine. Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix. The batter should be slightly lumpy. After few minutes (while the griddle pan heats up), the batter will thicken and have bubbles.
• Using an ice cream scoop, scoop the batter (1 scoop per pancake) and fry on one side until bubbles form holes around the edges and towards the center. Flip pancakes and fry on the other side for 10 to 15 seconds. I always melt 1 tablespoon of butter on the griddle while it heats up.
• Serve warm with a slice of butter and drizzle of maple syrup.