3 T olive oil (you can also use melted butter in place of the oil)
1 c chocolate chips
Possible toppings:
butterscotch chips
strawberries
fruit
nuts
whipped cream
pure maple syrup
Butterfinger baking bits
Instructions
In a large mixing bowl, combine all ingredients (EXCEPT the chocolate chips) together until they are well blended. I like to start with the dry ingredients and add the wet ones into the center slowing beating them in to the dry ingredients. This is especially important if hand mixing.
Pre-heat your griddle on a medium-high heat. (Adjust as needed depending upon hotness of your griddle.)
Cook batter on a hot griddle about ¼ at a time. I like using a scoop to measure out my pancake batter. It is the perfect size for muffins and pancakes.
While the pancake is cooking, sprinkle some chocolate chips on top. When the pancake has bubbled on top and is dull on the edges, carefully flip it over.
Allow other side of the pancake to cook.
When it is done, carefully lift up the edge of the pancake and quickly flip it back over to the other side. This will prevent the chocolate from the chocolate chips from smearing.
Remove the cooked pancake and place it on a plate or platter.
Continue cooking the rest of the batter in the same manner.
Serve warm and top with desired toppings.
Notes
If you want to make these pancakes even fluffier, separate the egg yolks from the egg whites. Mix in the yolks with the other ingredients and beat the egg whites until they form soft peaks. Gently fold the egg whites into the pancake batter and cook according to the directions. While this makes delightful pancakes, I seldom have time to do this step and have had no complaints. That said, it does make a difference.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/fluffy-chocolate-chip-pancakes/