Mint Chocolate Chip Pancakes Food

CHOCOLATE CHIP PANCAKES

Steps:

• In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
• In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
• Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

MINT CHOCOLATE CHIP PANCAKES

Steps:

• 1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
• 2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
• 3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
• 4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
• Pancakes Inspired by Ice Creams
• •Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green.
• •Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring.
• •Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.

MINI CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
• Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

CHOCOLATE CHIP PANCAKES

Steps:

• Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
• Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
• Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.

MINT CHOCOLATE CHIP PANCAKES

Steps:

• 1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
• 2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
• 3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
• 4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
• 5. Pancakes Inspired by Ice Creams Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green. Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring. Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
• 6. Cooks' Note: Mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint, whereas pure peppermint is popular in holiday treats like candy canes. Use whichever minty extract you prefer.
• 7. Makes 12 pancakes.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.