Saturday Morning Chocolate Chip Pancakes

Used White Lily self-rising flour; who needs a pancake mix? Very easy to put together!  Made for some happy kids (big and little)!

  • 1 1/4 cups self-rising flour
  • 3/4 cups milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • chocolate chips, your choice

Place flour in a medium bowl.

Combine milk, egg, and oil, and combine with a fork

Pour liquid ingredients into flour, and mix.  it will be a little lumpy.  If you like a thinner pancake, add a tablespoon or two of milk.

Heat up your griddle, and spray with oil, or add about a tablespoon of vegetable oil to the griddle.

When the griddle is hot (a drop of water will sizzle), pour 1/4 cup batter onto the griddle.  Immediately sprinkle a few chocolate chips into the batter.  You can even poke some into the pancake to slightly submerge them.  When the sides are set, flip the pancake and let the top brown.  This will take much less time than the first side.  You don’t want the chocolate to burn.  Burnt chocolate is no good!

Keep warm in the oven till ready to serve.

This will make about eight 4-inch pancakes or six 6-inch pancakes.

Top with butter and powdered sugar.

We used Ghiradelli’s Premium Baking Chips 60% Cacao Bittersweet Chocolate.  They are about twice as big as regular chips, and so rich and smooth when they are just starting to melt.


(Even I had a hard time putting down the fork, and I don’t like pancakes!)


Scattering some chips across our really big pancakes.


A fried egg and some bacon to round things out.


And, a mountain of powdered sugar!


The chocolate chips we used…fabulous!


The original recipe is available here:



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