Chocolate Chip Pancakes
For a sweet morning treat, serve stacks of homemade chocolate chip pancakes, which are easy to prepare with our premium mix. If you really want to gild the lily, serve the pancakes with a drizzle of chocolate sauce on top, though butter and maple syrup would also be delicious. Any leftover chocolate sauce can be stored for up to 3 days in the refrigerator and gently reheated before serving.
For the chocolate sauce (optional):
- 6 oz. (180 g) semisweet chocolate
- 1/3 cup (3 fl. oz./80 ml) light corn syrup
- 1/3 cup (3 fl. oz./80 ml) half-and-half
- 1 Tbs. unsalted butter
- 1 tsp. vanilla extract
For the pancakes:
- 2 cups (300 g) chocolate chip pancake and waffle mix
- 1 egg, lightly beaten
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 3/4 cup (6 fl. oz./180 ml) milk
To make the chocolate sauce, in the top of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.
Let the sauce cool until warm before serving.
To make the pancakes, in a large bowl, whisk together the pancake mix, egg, butter and milk until the batter is almost smooth; do not overbeat. Let stand for 5 minutes.
Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil or spray with nonstick cooking spray; wipe off the excess.
Pour about 1/3 cup (3 fl. oz./80 ml) of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed.
Drizzle the pancakes with the chocolate sauce and serve immediately. Makes about 6 pancakes. Serves 2 to 3.
Williams-Sonoma Test Kitchen